Madeira gravy
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
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)
How to make stock for the gravy
If 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.
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