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    Source of Recipe


    List of 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


    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




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