Special thanks to Emily Jacons of Sage Recipes for helping us test this recipe.
- 6 Tablespoons butter
- 5 Tablespoons minced sage
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 beef bouillon cube
- 2 Cups water
- Salt and pepper, to taste
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.