Blend the vegetables with a bit of the stock and pour it into a saucepan.

Heat it up well and gradually add stock until the consistency is as you want it.

If the sauce is too thin, you can always add a flour mixture at the end.

Although there is plenty of flavor in the stock and the vegetables, it often helps to add a bit of bouillon (I always use Fond du Chef) to the sauce.

If it is too thick, thin it with a bit of milk.

The color of the sauce is usually yellowish (from the vegetables), so remember to use gravy browning.

Feel free to add a bit of cream at the end and season with salt, pepper, lemon juice, and vinegar. Normally, I would also season with sugar, but as the sauce is often on the sweet side due to the vegetables, it is rarely necessary.