Madeira gravy

Madeira gravy

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(6 ratings)

Cook: 10 mins


Serves 8
A good gravy is an essential accompaniment for the festive meal. This one's enriched with Madeira (fortified wine)

Nutrition and extra info

  • Stock only can be frozen

Nutrition: per serving

  • kcal75
  • fat1g
  • saturates0g
  • carbs8g
  • sugars3g
  • fibre0g
  • protein5g
  • salt0.67g
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  • 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)



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…


  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.

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Comments, questions and tips

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22nd Nov, 2015
Truly awful. Wish I had read the other comment first. Yuck!
30th Dec, 2010
Dreadful.....the madeira was overpowering and the addition of mustard completely ruined the taste.
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