- plain flour
- bay leaves
- soy sauce
- salt & pepper, to taste
Ultimately, great gravy comes from utilising the juices of your cooked meat. When cooking your turkey (it’s Christmas, after all), set it on a bed of onions, carrots, celery and garlic.
Once cooked, remove the meat from the roasting pan and set aside to rest. Pop your roasting dish (if hob-proof) onto the stove and fry your veggies until caramelised.
Add enough plain flour to spread a light, even blanket across your veg and stir until light brown. It’s important you give this a chance to cook so you aren’t left with a floury taste to your gravy.
Gradually pour in the good quality stock, keeping the heat on medium-high. A little at a time will make sure your flour is properly combined and you can track how thick or thin your gravy is.
Let the mixture simmer for a few minutes, and add a splash of soy sauce, a few bay leaves and some sprigs of thyme. These flavours complement most meats.
Strain the mixture into a clean pan, pressing down on the veg with a spoon to release all the juices. You now have a pot of gravy. At this point, you can loosen and reduce to your desired consistency, and keep it warm until service!