Basic Gravy

The thickness of the gravy depends upon the amount of flour used in proportion to the liquid used. For a thin runny gravy use no flour or a very little. For a thick gravy use 1 Tblsp of flour to 1/2 pint 300 mls stock.
2 Tblsp vegetable oil
1 Tblsp flour or less
1/2 pt 300mls vegetable stock, heated
1 Tblsp yeast extract
salt and pepper
Heat the oil, stir in the flour and blend thoroughly, cooking until the flour browns. Gradually blend in the hot stock and yeast extract. Bring the gravy to the boil and simmer for 2-3 minutes. Season to taste.( Remember if using Soy Sauce it is salty.)
Bistro Gravy Powder can also be used to brown the gravy, or Soy Sauce.

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