4 tbsp. butter
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, pour-able gravy sauce.
Serve while hot.

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