Heat a large, deep skillet over medium heat. Add the butter or ghee, rosemary, and cracked black pepper.
Cook until the butter has melted and the herbs are fragrant, or about 2 minutes.
Add the water and Collagen Bone Broth, and whisk well. Bring the mixture to a simmer, whisking occasionally as you add in the flour. Cook for 10-15 minutes to reduce and thicken the gravy.
Remove from heat, and allow to cool for 10 minutes before adding to a blender.
Blend with caution (hot liquids can cause the blender lid to pop off) on high speed until creamy in appearance. Keep warmed until serving.
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