To make 1/2 pint / 280 ml of sauce

3/4 pint / 425 ml vegetable stock

1 oz / 25 g wholemeal flour

2 tablespoons red wine

salt to taste

white pepper to taste

• Boil the stock in a heavy bottomed saucepan.
• Mix the flour to a thin paste with cold red wine.
• Use a whisk to ensure the flour paste mixes well with the vegetable stock. The stock should thicken almost immediately.
• Whisk in any extra ingredients - see variations below.
• Turn the heat down and simmer for 12 minutes

• Mushroom sauce: add 2 oz / 60 g of chopped mushrooms.
• Tomato sauce: add 3 tablespoons of tomato puree and 1 tablespoon of chopped basil leaves at the simmering stage.
• Garlic and herb sauce: add 4 cloves of crushed garlic and a selection of chopped fresh herbs.
• Orange sauce: add the zest of one orange and the juice of one lemon.