Taking the foundations of the KFC recipe to heart, we added some natural ingredients to our recipe to create a flavorful gravy that was as close to the real thing as we could get.
Special thanks to Emily Jacons of Sage Recipes for helping us test this recipe.
In a microwave or small sauce pan, boil the water and add the bouillon cubes until dissolved.
In a medium-sized sauce pan, melt 2 tablespoon of the butter and sauté the sage, shallot, and garlic until fragrant and the shallot is soft, about 3 minutes.
Season with a little salt and black pepper to taste. Add the rest of the butter to melt and then whisk in the flour, whisking constantly so that the fat and flour are well incorporated and you make a roux. Let the roux cook for 1 minute while stirring, then add the water-bouillon mixture. Whisk to prevent any lumps, and let the gravy cook on medium heat for about 5 minutes until thick and nape.