4 Tbsp butter or shortening
5 Tbsp flour
1/4 tsp sage
1/4 tsp garlic powder
1/4 tsp black pepper
1 beef bouillon cube
1 chicken bouillon cube
2 C water
In a small pan, boil the water. Add bouillon cubes, stirring until dissolved. Set aside.
In small bowl, add flour, sage, garlic powder, and black pepper. Mix and set aside.
In saucepan over low heat, melt butter, 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 into the flour/butter mixture.
Stir or whisk constantly to prevent lumps.
Increase heat to medium. Continue cooking until creamy and thickened.