saucepan and mixing bowl

1.5 tbsp oil
1 tsp FREEE Xanthan Gum
250ml cold water/stock
250ml hot stock
salt and pepper
soy sauce or miso sauce (optional)

1. Measure the oil into a large mixing bowl.
2. Sieve the xanthan gum over the oil and stir to make a smooth paste.
3. Add the cold water to the mixing bowl, a spoon at a time, beating vigorously with a whisk after each addition, to make a smooth paste.
4. Heat the stock in a saucepan over a medium heat.
5. When almost boiling pour a little of the stock into the mixing bowl and beat until smooth.
6. Pour everything back into the saucepan, beating to combine.
7. Bring to the boil and allow to cook gently for a minute.
8. Remove from the heat and season with salt and pepper.
9. Taste the gravy and add any additional, optional flavourings.