Gravy

Take a medium saucepan and melt the butter in it on medium low heat. Whisk in the flour and continue to stir over the heat for about 3-5 minutes or so. Now turn the heat down to the lowest possible setting, and put in a cup of the water and stir until the roux and the water are blended. Now, place the bullion cubes in the other cup of water in a separate dish and put it in the microwave for around a minute or so. This will help the cubes dissolve more quickly and easily. Don't worry if they aren't completely dissolved, they will finish once we mix it into the Bechamel sauce. (Best to do this step before you make the roux.) Whisk in your bullion and water mixture into the somewhat Bechamel sauce until it becomes creamy and thick and the cubes are totally dissolved. Once it is done, stir in the oregano. Best served immediately. You can't refrigerate this unfortunately, or the texture will turn goopy and gritty.
 * Bechamel Sauce (substitute water for milk)
 * 1 beef bullion cube
 * 1 chicken bullion cube
 * 1/4 tsp. of oregano
 * salt and pepper to taste