Ingredients

• 100m/l red wine

• 11/2 Cups of very best chicken stock

• 2 x Tablespoons plain flour

• 1/4 x Cup water

• 50g x Butter - unsalted

• 1/2 x Teaspoon freshly ground black pepper

• Pinch of salt

Preparation

This recipe follows our Old Fashioned Parsly Sauce. See recipes

Having finished your roasting pour of any excess fat, keeping the crunchy bits. Add the wine then with a wooden spoon scrape and stir while the sauce reduces a little.

Next add the stock, stir well then strain the mixture into a saucepan and boil, allowing to reduce so you have a strong flavour building to your taste.

Dissolve the plain flour in the water then whisk into the stock taking the saucepan off the heat while doing this then return to boil whisking well so it thickens.

Now add the butter bit by bit over a low heat to give your gravy a soft sheen ready ready to serve.

When adding salt, do not have the salt dominate the other flavours. Less is better.