1 c. instant non-fat milk powder
1/2 c. flour
2 tbsp. instant beef bouillon granules
1 1/2 tsp. dried thyme, crushed
1 tsp. dried rosemary, crushed
1/2 tsp. ground sage
1/2 tsp. freshly ground black pepper
1/2 c. unsalted butter
3 tsp. brown sauce for gravy

1. In a bowl, stir together the milk powder, flour, beef bouillon granules, thyme, rosemary, sage and pepper. Cut in the butter until completely blended. Stir in the brown sauce with a fork. Cover and refrigerate; use within 4 to 6 weeks.

2. To use the gravy mix: In a saucepan, pour 1 cup cold water. Whisk in 1/2 cup of the gravy mix, bring just to the boil, reduce the heat and simmer for 3 minutes, stirring constantly, or until smooth and thickened. Makes about 1 cup.

Recipe makes approximately 3 cups mix, enough for 6 batches of gravy.