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Foolproof gravy

Serves 4 - 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

1/2 cup roasting pan juices
1 T sherry
2 -3 bay leaves
1/2 cup cream
1 T cornflour
sea salt and freshly ground black pepper, to taste

Method

1. Deglaze the pan juices by heating the roasting tray on the hob. Add a dash of water, 1⁄4 cup at the most, just enough to lift the juices from the pan.
2. Remove from the heat and strain the pan juices into a saucepan. Add the sherry and bay leaves and cook for 5 minutes over a medium heat.
3. Mix the cornflour with a little water to make a paste, then add to the mixture with the cream. Cook over a medium-low heat until it starts to thicken, about 5–10 minutes. Season to taste.

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