Cowboy > Gravy
Cowboy Trick: Quick Gravy
Forgotten to make the gravy? Try this method, its quick, simple yet still produces excellent flavours, either way its guaranteed to be a whole lot better than relying upon nasty, pre-packaged, powdered gravy.

This gravy is simply made by thickening a stock with a 'beurre manie'. For a light gravy use chicken or vegetable stock, for a darker coloured gravy use beef or lamb stock.

Mise-en-Place:
Make a 'beurre manie' by mixing equal quantities of butter with flour. Either use your hands or a mixer to knead the two ingredients together to form a thick paste. (For each litre of stock you will roughly need 50g to 85g of beurre manie)

Method:
Make up some stock.
Bring it to the boil.
Using a liquidizer or blender slowly mix in the beurre manie until the stock thickens.
When you are happy with the thickness check the seasoning, remove and serve.

Chef Insight:
For those of you who are used to packet gravy do not be alarmed if your gravy appears lighter than usual. Packet gravy always contains colouring whereas a real gravy is made from stock, flour and pan juices and will inevitably be lighter coloured in comparison