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Copyright © 2002  Amber Lee. 

2 cups water
2 tsp chicken bouillon
3 Tbsp cornstarch
2 Tbsp butter (or drippings)
1/4 tsp onion powder
1/4 tsp salt
pinch of sage
dash of thyme
dash of pepper

1. In a small saucepan mix cold water and cornstarch with a wire whisk. 
2. Add butter, onion powder, salt, sage, thyme and pepper.
3. Cook until thickened, stirring frequently.