Golden Butter Gravy
In a large pan, over low heat, melt 1/3 cup margarine. Stir in 1/3 cup flour until mixed and smooth. Increase heat to medium. Cook, stirring constantly until mixture bubbles. Reduce heat to low. Cook 2 minutes more. Stir occasionally. Add 3 cups water and 1 chicken bouillon cube or 1 envelope instant bouillon. Stir until mixed and smooth. Increase heat. Bring mixture to boil. Cook 1 minute, stirring constantly. Remove from heat. Season with salt and pepper. Pour gravy into sauceboat; top with margarine. Stir into gravy at table. Makes 3 cups. Source: My Old Recipes