- 200ml Madeira
- 3 tbsp plain flour
- 600ml turkey or chicken stock, fresh or made with cubes
- 2 tbsp wholegrain mustard
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- 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)
The traditional Christmas bird, turkey is good to eat all year round though is only readily…
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 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.