INGREDIENTS
30g butter
1 onion, nely
chopped
1 garlic clove, smashed
4 sprigs thyme, chopped
1 1/2 tablespoons plain our
1 1/2 cups Massel chicken style liquid stock

METHOD
Step 1 Melt butter in a large saucepan over medium-high heat. Cook onion, garlic and thyme, stirring, for 5 minutes or until browned (the colour will improve
the taste and colour of your gravy). Add our
and stir to coat. Cook for 30 seconds. Slowly stir in stock until combined (be careful of the steam). Scrape
brown bits from base of pan. Bring to the boil over high heat. Reduce heat.
Step 2 Gently boil for 4 minutes or until sauce thickens. Strain into a small jug and check seasoning.