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Recipe by olive magazine

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1. Pour off any fat from the juices in the roasting tin. Put the tray on a low heat. Add the flour and stir it into the fat to make a roux. Stir for a few minutes, then gradually add the wine and bubble together. Add the stock, and stir and bubble to thicken.
2. Add any extra juices that have drained from the roast meat as it rests. Season if it needs it.

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Ingredients

• 1-2 tsp flour
• half a glass wine (optional)
• 500ml stock

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 5 minutes

Ingredients

• 1-2 tsp flour
• half a glass wine (optional)
• 500ml stock

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