Peppercorn gravy

Heat oil in a large saucepan over a medium heat. Cook eschalot for 5 minutes or until softened. Add garlic, bay leaf and peppercorns, then cook for 1 minute. Add whisky and wine, increase heat to high and bring to the boil. Cook for 5 minutes or until reduced by half. Add stock and bring to the boil. Cook for 5 minutes or until reduced by a quarter.

Combine flour and butter in a small bowl and add to pan with cream, whisking until sauce is thickened and smooth. Season. Serve.

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Mushroom gravy

Caramelised onion gravy

Basic gravy