Love making this as the kitchen just fills with a lovely smell.
1oz plain flour,
300ml dry white wine, cider, red wine whatever really,
600ml stock - depending on the meat use relevant stock cube
Melt the butter in a pan over a low heat, then whisk in the flour until the mixture is smooth and has turned a slightly blonde colour. Pour in the wine or cider a little at a time and leave to cook for 2 mins. Add the stock mixing until the gravy is smooth. Leave to cook until reduced by about a third. Tip in any meat juices from the resting meat and serve.
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