Madeira gravy
A good gravy is an essential accompaniment for the festive meal. This one’s enriched with Madeira (fortified wine)
- Cook:10 mins
- Serves 8
- Easy
Nutrition per serving
- kcal 75
- fat 1g
- saturates 0g
- carbs 8g
- sugars 3g
- fibre 0g
- protein 5g
- salt 0.67g
Ingredients
- 200ml Madeira
- 3 tbsp plain flour
- 600ml turkey or chicken stock, fresh or made with cubes
- 2 tbsp wholegrain mustard
- 200ml/7fl oz turkey juices, skimmed of all fat (make up with stock if you don't have enough; add it all if you have more)
Tip
How to make stock for the gravyIf you are doing this the day before, brown the raw turkey giblets in 1 tbsp olive oil, then add 2 roughly chopped onions, a carrot and a bay leaf. Pour over 2 litres of water, then leave to simmer for 1 hr. Strain off the giblets and veg, then chill until needed. If you like to get ahead, use the carcass left over from a roast chicken instead of the giblets – no need to brown it first.
Method
Gradually mix the Madeira into the flour until smooth. Heat the stock in a pan, then pour in the flour mixture and mustard, stirring until thickened. Chill until ready to serve, covering the surface with cling film to stop a skin forming. On the day, reheat in a pan with the turkey juices until bubbling.