Thanksgiving recipe, Guinness gravy

• 2 Tablespoons of Butter or Margarine 
... • 1 Tablespoon of mustard 
• 1 Tablespoon of Thyme, Rosemary or Sage 
• 1 1/2 cups Chicken Stock. 
• 1 large onion 
• 1 Tablespoon of flour (or 1/2 tablespoon of corn flour) 
• 1 cup of Guinness 
• Salt and Pepper
Cooking Instructions:
• Melt butter on a low heat. 
• Fry onions until slightly translucent - being careful not to burn. 
• Add thyme, rosemary or sage. 
• Mix in the mustard. 
• Slowly pour in the stock and Guinness, stirring - save a little stock to add to the flour below. 
• Mix the flour, or corn flour with a little bit of water to form a paste - add the remaining stock and stir thoroughly. (I find that corn flour is far easier to use as it mixes with the water quickly and easily) - if you like a thicker gravy add more flour or corn flour. 
• Bring the gravy to a boil and then slowly add the flour mix, stirring constantly. 
• Simmer for a few minutes until the gravy thickens 
• Add salt and pepper to taste. 
• Serve straight away.
Note, preparing the above way may make the gravy a little bitter - either reduce the amount of Guinness, or add the Guinness to the onions when frying to reduce the volume and bitterness.
Serving Suggestions:
• Pour generously over your cooked turkey slices.
• Serve with mashed or boiled potatoes, red or white meat and a vegetable. 
• Take some leftover meat and add to gravy - serve over hot crusty bread.