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Ingredients
Makes 0 servings
- 300ml/½ pint hot chicken stock
- 1 tbsp soy sauce
- 100ml/3½floz cider
- 1 tbsp fresh sage leaves, chopped
- dash Worchestershire sauce
- 1 tsp cornflour
- 25g/1oz butter
- salt and freshly ground black pepper
Preparation
Place the chicken stock, soy sauce and cider into a saucepan and bubble for five minutes.
Add the sage leaves and Worchestershire sauce and stir over a low heat for one minute.
Mix the cornflour with a little water to make a paste and then whisk into the gravy.
Stir in the butter and season with salt and freshly ground black pepper.
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