Ingredients

• 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

Method

• Boil two cups of water before adding the bouillion cubes, and setting the mix aside
• Add the flour, sage, garlic powder and the black pepper in a small bowl, to mix them together and to set it aside as well
• Add the butter in a saucepan and put it on a low heat, monitoring it with occasional stirring until the butter has melted
• When the butter is completely melted, you add in the flour mix and stir constantly while cooking it until it's colour reaches a golden brown
• Gently pour the water and cube mix into the sauce pan while still stirring to prevent lumps
• For the finishing touch, turn the heat up to medium and to continue to stir until the mixture resembles a creamy and 'pourable' gravy sauce