In a Dutch oven over medium heat, MELT butter; WHISK in flour; COOK, WHISKING constantly, until mixture is light brown and smooth, about 3 to 4 minutes.
Slowly WHISK in chicken stock; INCREASE heat to high; bring to a BOIL, WHISKING occasionally.
REDUCE heat to medium; STIR in sage, salt, garlic and pepper.
SIMMER, STIRRING occasionally, until desired thickness, about 10 to 15 minutes.
May refrigerate up to 3 days in advance; reheat about 20 minutes over medium-low.
1. We use Aldi's fat-free "stock in a box."
Per Serving (excluding unknown items): 1138 Calories; 93g Fat (76.4% calories from fat); 11g Protein; 54g Carbohydrate; 2g Dietary Fiber; 248mg Cholesterol; 10938mg Sodium. Exchanges: 3 1/2 Grain(Starch); 18 1/2 Fat.