Melt the butter over medium heat. Whisk in the flour to create a roux. Let that heat up for a few minutes to cook out the raw flour taste. I like to combine the two different stocks into one measuring cup for convenience. Add about a third of the stock to the roux and whisk it in until it starts to form a paste. Mix in another third of the stock, and let it warm up. Finally add the remaining stock and get it whisked in.
Now whisk in the sage, garlic powder, and black pepper, and let the gravy simmer for around 10 minutes, or until it starts to thicken. If your gravy is too thick for your liking, you can add a splash or two of water to thin it out to your desired consistency.
Enjoy!
Ingredients
Directions
Melt the butter over medium heat. Whisk in the flour to create a roux. Let that heat up for a few minutes to cook out the raw flour taste. I like to combine the two different stocks into one measuring cup for convenience. Add about a third of the stock to the roux and whisk it in until it starts to form a paste. Mix in another third of the stock, and let it warm up. Finally add the remaining stock and get it whisked in.
Now whisk in the sage, garlic powder, and black pepper, and let the gravy simmer for around 10 minutes, or until it starts to thicken. If your gravy is too thick for your liking, you can add a splash or two of water to thin it out to your desired consistency.
Enjoy!
