- 125ml chicken stock
- 60ml red wine
- 2 teaspoons butter, softened
- 2 teaspoons plain flour
Bring the stock and wine to the boil in a small saucepan.
In a small dish, combine butter and flour to a small paste.
Whisk into boiling liquid. Reduce heat to a simmer and cook, stirring for 3 minutes until thickened.
- Add pan juices from cooking meat for a richer gravy
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