In a small pan, combine water, chicken bouillon, and beef bouillon over medium heat.

Stir until bouillon cubes are fully dissolved. Do not boil.

Add sage, thyme, and pepper to the bouillon mixture; stir well and set aside.

In another pan, melt butter over low heat.

Add flour and gravy mix to the melted butter.

Stir continuously until the mixture forms a paste-like consistency and all flour is dissolved.

Gradually add the bouillon mixture to the paste, stirring constantly to prevent lumps.

Continue stirring until the paste has completely dissolved and the gravy reaches your desired consistency.

If the gravy is too thick, add water to thin it out to your liking.

Serve and enjoy.