Friday, February 24, 2017


  • 4 tbsp. butter or shortening
  • 5 tbsp. flour
  • 1/4 tsp. sage - OPTIONAL
  • 1/4 tsp. garlic powder
  • 1/4 tsp. black pepper
  • 1 beef boullion cube
  • 1 chicken boullion cube
  • 2 cups water

How to Make It

  • Boil the water and add bouillon cubes; stir until dissolved. Set aside.
  • Add flour, sage, garlic powder and black pepper in small bowl. Mix and set aside.
  • Add butter in saucepan over low heat; heat until butter is melted, stirring as needed.
  • Add flour mixture to melted butter, stirring constantly.
  • Cook until it takes on a golden brown color.
  • Slowly pour the bouillon water to the flour/butter mixture. Stir or whisk constantly to prevent lumps.
  • Turn the heat up to medium and continue cooking until you have a creamy, pourable gravy sauce.
  • Serve while hot.

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