If you are making broth from bouillion, make it now.
In a heavy bottomed pot, heat the oil over medium high heat.
Add the flour and whisk constantly. Cook for about 2-3 minute. The longer you cook it, the darker it will become.
Slowly add the broth, while constantly whisking. You want the gravy to have no lumps.
Add the seasoning, and bring mixture to a boil.
Reduce the heat, and continue to simmer until the gravy reaches your desired consistancy. This will take about 5-7 minutes. Be sure not to burn it. If the gravy is sticking to the bottom of the pot, turn down the heat.
When cooked, remove from heat. Gravy is ready to serve.
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