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Make-ahead your way gravy

Make-ahead your way gravy in a jug

Make-ahead your way gravy

Name: Make-ahead your way gravy
Prep time: 8 min
Cook time: 1 h 30 min
Total time: 1 h 38 min
Yield: 8
Ingredients: 3 tbsp sunflower oil; 1 onion unpeeled and chopped; 2 carrots unpeeled and chopped; 2 bay leaves; 1 large thyme sprig; ½ tsp caster sugar; 3 tbsp plain flour; 1 tsp tomato purée; 1 tbsp red wine vinegar; 1 tbsp soy sauce; 150ml red wine or port; 1.2 litres chicken, beef or vegetable stock depending on the gravy you’re making; 8 chicken wings chopped, or 4 chicken wings and a turkey neck and giblet; 200g beef scraps or trimmings; 200g mushrooms roughly chopped

Barney Desmazery

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Serves 6 - 8

Easy

Prep: 8 mins

Cook: 1 hr and 30 mins

A star rating of 5 out of 5.6 ratingsRate

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Make this gravy for a Sunday roast or traditional Christmas dinner. Rather than buying chicken or beef specially, freeze leftover scraps and use those

Freezable

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp sunflower oil
1 onion

unpeeled and chopped
2 carrots

unpeeled and chopped
2 bay leaves
1 large thyme sprig
½ tsp caster sugar
3 tbsp plain flour
1 tsp tomato purée
1 tbsp red wine vinegar
1 tbsp soy sauce
150ml red wine or port
1.2 litres chicken, beef or vegetable stock

depending on the gravy you’re making

For a poultry gravy

8 chicken wings

chopped, or 4 chicken wings and a turkey neck and giblet

For a beef gravy

200g beef scraps

or trimmings

For a veggie gravy

200g mushrooms

roughly chopped

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Nutrition: Per serving (8)

kcal133
fat6g
saturates1g
carbs8g
sugars2g
fibre2g
protein7g
salt0.4g

Method

step 1

Heat the oil in a wide saucepan over a medium heat. Depending on what gravy you’re making, add the chicken wings, beef trimmings or mushrooms, and fry for 10-15 mins until deeply coloured – you want the chicken or beef to be starting to catch and be deep brown, or the mushrooms to be well fried. Add the onion, carrots, bay leaves and thyme, and continue to cook for 10-15 mins until the veg starts to brown. Don’t worry if it catches.
step 2

Scatter in the sugar and continue to cook for a few minutes until sticky and caramelised. Stir in the flour and cook for 1 min, then add the tomato purée, vinegar and soy sauce to make a sticky paste. Pour over the wine and bubble for a few minutes more.
step 3

Pour in the stock, then bring to a simmer and bubble gently for 45 mins. Sieve the sauce, pressing the solids against the sieve to extract all the gravy. Serve as is, or pour in any turkey or beef resting juices. Will keep chilled for three days or frozen for up to three months.

Recipe from Good Food magazine, November 2022

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A star rating of 5 out of 5.6 ratings

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