Christmas Gravy Recipe
It’s Christmas Day, and the table is nearly set for a feast to remember. All that’s missing is the perfect finishing touch – a jug brimming with rich, velvety gravy. This year, elevate your Christmas dinner with our in-house chef's perfected recipe.
What you'll need
SERVES 4 - 6
1. Roast meat juices
Beef
Turkey
Lamb
Chicken
Goose
2. A selection of roasted vegetables
Carrots
Potatoes
Parsnips
3. 2 x tablespoons plain flour
4. 1 x cup alcohol
Red wine for beef
White wine for chicken/turkey
Cider for pork
Your choice for lamb
5. 2 x cups chicken or beef stock
6. Fresh herbs
A few sprigs of thyme
A few sprigs of rosemary
1 - 2 bay leaves
Optional: 1 star anise (for beef)
7. Salt and pepper to taste
8. A few drops good quality vinegar
What to do
1. Once your meat is cooked, transfer to a warm plate and cover loosely with aluminium foil to keep warm.
2. Place the roasting tin with a handful of the vegetables just roasted along with the flavourful fat on the stove top over low heat. Sprinkle in 2 tablespoons of plain flour and stir well to combine the fat, creating a roux. Keep stirring the flour for 1 - 2 minutes until slightly toasted.
3. Carefully pour in 2 cups of wine or cider to deglaze the pan, scraping up browned bits from the bottom. If using a stove, be careful as the alcohol may ignite.
4. Add a few sprigs of thyme, rosemary, and bay leaves (plus star anise if using). Allow the mixture to simmer and reduce by three quarters.
5. Pour in 2 cups of stock, in addition to the juices from the meat, bring the mixture to a gentle simmer.
6. Using a wooden spoon, squash the vegetables into the gravy, releasing the flavour.
7. Pour the mixture through a fine sieve into a saucepan, pressing down on the solids to extract as much liquid as possible.
8. Season with salt and pepper to taste. Stir in a few drops of vinegar to balance the flavours.
Inspiration
The Christmas Pantry Essentials Edit
The Christmas Hamper Gift Guide