This is not really a recipe, it is a disaster prevention tool! Sometimes, especially if stock cubes are used to make a gravy, it can end up a little on the thin side. One solution is to gently simmer (not boil) the gravy, and as the water evaporates off, the gravy should thicken. It is not always possible to find the time to watch gravy simmering for up to an hour until it thickens. It is acceptable to use cornflower but you have to be extremely careful not to end up with lumps. So, if your gravy is a bit thin, add volume, and a little 'something' to the taste, with Buerre Marie. (I believe this is named after my Mother - and I know this works exceptionally well).

Ingredients:
1 oz plain flour
1 oz butter

Method:

1. Carefully melt the butter in a small saucepan until it is runny.

2. Add a little of the thin gravy - about a tablespoon or so.
3. Carefully sprinkle in the flour, stirring it as it falls into the liquid.
4. Once you have a thickish paste then put the mixture on a low heat.
5. Pour in the hot gravy and keep stirring.
6. The Buerre Marie will thicken the gravy without the 'taste' or stickiness of the cornflour.