Herb and Onion Gravy

This gravy recipe suits strong flavoured meats such as venison, game and beef.

2 small onions, finely chopped
½ stalk celery & leaves, finely chopped
½ tsp. sage
3 Tbsp. flour, unbleached
¼ tsp. thyme
¼ tsp. savoury
2 cups beef stock
1 tsp. Worcestershire sauce

If roasting, retain 2-3 Tbsp. of fat in the roasting pan with the drippings, otherwise use olive oil to sauté the onions and celery. Stir in flour and sage. Cook for 1 minute until flour is browned.  

Add the beef stock and stir on a low flame until the sauce thickens, stir in thyme and savoury. Add Worcestershire sauce.

Makes 4 servings.