Low Fat Gravy

sediment from the pan
150 ml/1/4 pint dry white or red wine
pinch of mixed dried herbs
dash of Worcestershire sauce or Tabasco
salt
freshly ground black pepper

Drain any fat from the pan, or use a special fat- removing brush to do this. Place the pan over a low heat and cook until it becomes 'sticky'. Add the wine (use red wine for red meat and white wine for pork, veal and poultry), stirring constandy. Add a little Worcestershire sauce or Tabasco and seasoning. Serve at once.

SERVES 2

Note: This recipe may be used to serve with roasted meat, or when a dry frying pan is used to cook steaks and chops