Ingredients
- 1 beef boullion cube
- 1 chicken boullion cube
- 2 cups water (boiled, NOT cooled))
- 4 tablespoons butter (or shortening
- 5 tablespoons all-purpose flour
- 1/4 teaspoons sage (optional)
- 1/4 teaspoon garlic powder (I used way more!)
- 1/4 teaspoon ground black pepper
- Cayenne pepper (this is optional only I added some in)
How to Make
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Step 1: In a heat-proof bowl, combine the boiled water and add bouillon cubes; stir until dissolved. Set aside.
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Step 2: In another small bowl combine the flour, sage, garlic powder and pepper. Mix and set aside.
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Step 3: In a saucepan, add butter, stir constantly over low heat until the butter is melted. Add flour mixture to melted butter, stirring constantly. bring to a low boil, stirring until it takes on a golden brown color (this may take a few minutes).
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Step 4: Slowly pour the bouillon water to the flour/butter mixture. Stir or whisk constantly to prevent lumps.
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Step 5: Turn the heat up to medium and continue cooking until you have a creamy, pourable gravy sauce.
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Step 6: Season with more pepper if needed.
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Step 7: Serve while hot.
We hope you enjoy this recipe!
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