Take your Christmas dinner to the next level with Mary Berry’s stunningly delicious gravy that only requires four ingredients – and can be whipped up in a matter of minutes
A Christmas roast isn’t complete until it’s swimming in gravy.
If you’ve been honoured with the task of feeding the family this Xmas, it’s time to take things up a notch with Mary Berry’s simple but delicious gravy. So, put down the tub of Bisto and get your apron on. “The gravy is a very important part of the Christmas meal, so for best flavour ideally use good stock made from the giblets,” the celeb cook said. “If you haven’t any port, use red wine instead.”
This straight-forward, ‘foolproof’, recipe contains just four ingredients and takes around five minutes to rustle up. You can also double this recipe if you’re catering for a large number of guests. Any left over can be added to a soup made from the turkey bones.
Mary Berry’s ‘foolproof’ gravy recipe
Ingredients (Serves eight)
- 600ml Home-made giblet stock. Alternatively, just sue good-quality turkey stock.
- 150ml Port
- 25g Plain flour
- 2 tbsp Redcurrant jelly
- Salt and freshly ground black pepper
Method
- After cooking your turkey, pour the juices into a bowl or jug and spoon off two tablespoons of the turkey fat (which will be floating at the top). Spoon off the remaining fat from the juices and discard.
- Heat the fat over a medium heat and add in the flour before cooking for one minute, stirring when necessary. Gradually, pour in the stock and port and whisk well. Add the redcurrant jelly and bring to a boil, then reduce to a simmer for around two-three minutes.
- Add the skimmed juices from the roast turkey and sneak a little taste. If it needs salt and pepper, add based on your preference. Strain the sauce into a warmed gravy boat to serve.
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If you want to be prepared for the big day, you can make your gravy on Christmas Eve. Mary recommends using two tablespoons of vegetable oil instead of the turkey fat. Then, on Christmas day, simply drain the fat from the roasting tin and add the gravy to the sediment in the tin and bring it to the boil. Make sure you strain before serving.
Nobody likes a water gravy, and if yours has come out a little too thin – add one teaspoon of cornflour mixed with a little cold water or stick then bring the gravy back to the boil. If you spot any lumps, you can use a hand-blender to blast them away or simply sieve the sauce again before serving.
TOP TIP: If the turkey juices haven’t given the ooomph of flavour you were wanting, you can season lightly with Worcestershire sauce.
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