Lemon Gravy
455ml (16fl oz) Turkey Stock
60ml (2fl oz) Oil
60ml (2fl oz) Cream
55g (2oz) Flour
Large Pinch Saffron
¼ tsp Lemon Rind
Place oil in a saucepan, slowly add the flour and stir until blended.
Slowly stir in turkey stock.
Cook and stir until smooth.
Simmer for 5 minutes.
Add cream slowly.
Add lemon rind and saffron.
Season with salt and pepper to taste.
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