- In a pan, melt butter and mix in flour. Cook until lightly browned for 2 minutes.
- Add stock and bring to a boil. Simmer for 5 minutes or until desired texture is achieved. The longer you simmer, the thicker the gravy.
- Season with soy sauce and pepper.
Makes 8 servings.
- You can use beef stock if preferred.
- If stock is not available, use 1 bouillon cube mixed with 2 cups of hot water.