Method

• Melt the butter over a low heat in a saucepan. Add the flour. Cook the butter and flour together for 1 minute to form a paste (roux). Stir continuously. 
• Gradually add the sherry to the roux followed by the chicken stock. Stir continuously. Add the Black Garlic Paste and Dijon mustard. Simmer very gently for 15 minutes until the gravy is smooth.
• Season to taste with salt and freshly ground black pepper

To Serve: serve with BGK’s Black Garlic Roast Chicken, BGK’s Black Garlic Stuffing, BGK’s Black Garlic Yorkshire Puddings and BGK’s Black Garlic Bread Sauce.