Odds & Ends

Ingredients

• 125ml chicken stock
• 60ml red wine
• 2 teaspoons butter, softened
• 2 teaspoons plain flour

Method

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.

Variation

• Add pan juices from cooking meat for a richer gravy

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