Madeira gravy
A good gravy is an essential accompaniment for the festive meal. This one’s enriched with Madeira (fortified wine)
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Cook:10 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 75
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fat 1g
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saturates 0g
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carbs 8g
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sugars 3g
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fibre 0g
-
protein 5g
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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.
