Madeira gravy

Recipe uploaded by

Sara Buenfeld

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Recipe by Sara Buenfeld

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1. 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.

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.

PER SERVING

75 kcalories, protein 5g, carbohydrate 8g, fat 1 g, saturated fat 0g, fibre 0g, salt 0.67 g

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Ingredients

• 200ml Madeira
• 3 tbsp plain flour
• 600ml turkey or chicken stock , fresh or made with cubes
• 2 tbsp wholegrain mustard
• 200ml turkey juices, skimmed of all fat (make up with stock if you don't have enough; add it all if you have more)

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Difficulty and servings

Serves 8

Preparation and cooking times

Cook 10 mins

Low-fat

Stock only can be frozen

Ingredients

• 200ml Madeira
• 3 tbsp plain flour
• 600ml turkey or chicken stock , fresh or made with cubes
• 2 tbsp wholegrain mustard
• 200ml turkey juices, skimmed of all fat (make up with stock if you don't have enough; add it all if you have more)

PER SERVING

75 kcalories, protein 5g, carbohydrate 8g, fat 1 g, saturated fat 0g, fibre 0g, salt 0.67 g

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