Basic gravy without drippings

There's no need to roast a bird or a piece of meat to get the best gravy…

• 30g butter
• 1 onion, finely chopped
• 1 garlic clove, smashed
• 4 sprigs thyme, chopped
• 1 1/2 tablespoons plain flour
• 1 1/2 cups chicken stock

Energy 343kJ	Fat saturated 3.90g
Fat Total 6.40g	Carbohydrate sugars 1.50g
Carbohydrate Total 5.80g	Dietary Fibre 0.90g
Protein 1.00g	Cholesterol 16.00mg
Sodium 331.00mg

All nutrition values are per serve.

1. Step 1

   Melt butter in a large saucepan over medium-high heat. Cook onion, garlic and thyme, stirring, for 5 minutes or until browned (the colour will improve the taste and colour of your gravy). Add flour and stir to coat. Cook for 30 seconds. Slowly stir in stock until combined (be careful of the steam). Scrape brown bits from base of pan. Bring to the boil over high heat. Reduce heat.

2. Step 2

   Gently boil for 4 minutes or until sauce thickens. Strain into a small jug and check seasoning.

This recipe serves 4. Nutritional information is per serve.