Name: Madeira gravy
Cook time: 10 min
Total time: 10 min
Yield: 8
Cuisine: British
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)

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Madeira gravy

Madeira gravy

Sara Buenfeld

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Serves 8

Easy

Cook: 10 mins

A star rating of 3 out of 5.6 ratingsRate

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

Freezable (Stock only can be frozen)

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving

kcal75
fat1g
saturates0g
carbs8g
sugars3g
fibre0g
protein5g
salt0.67g

low

Method

step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, December 2008

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A star rating of 3 out of 5.6 ratings

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