Herb Gravy

3 tablespoons butter or margarine
4-1/2 tablespoons all-purpose flour
1-1/4 teaspoons herbs (equal parts dried chives, parsley and tarragon)
1/4 teaspoon black pepper

pinch crushed red pepper flakes
2 cups milk
2 chicken bouillon cubes

Melt butter in medium saucepan over medium heat. Stir in flour, herbs, black pepper and red pepper; cook and stir 2 minutes. Gradually whisk in milk until smooth. Add bouillon cubes; cook and stir over medium heat until gravy thickens and bubbles for 1 minute.

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