Making your gravy beforehand means one less job on Christmas day. Gravy is one of the easiest and most impactful make ahead recipes you can prepare & freeze for Christmas.

You can serve this recipe as it is or you can add more roasting juices on Christmas Day. With gravy, I’m inclined to think more is more, so I will add meat juices on the day too, but you do you and enjoy your delicious make ahead gravy however you like!

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Making a good gravy

Good stock is the starting point. Cook the flour in butter before gradually stirring in the stock, giving it a good whisk to keep it smooth.

Let it simmer gently and taste before adding salt, especially if you’re using stock pots or roasting juices.

If you’d like to use the juices from your Sunday roast, Knorr’s guide to making gravy from roasting juices explains how to remove excess fat, add stock and thicken with flour or cornflour. It’s a straightforward method you can use with your usual roast.

A few additions for extra flavour

Remember, we’re home cooks: good stock, a little thickener and flavours you enjoy make a good gravy for your household.

If you’re making the ‘Christmas make-ahead gravy’ after a Sunday roast earlier in the month, you could really utilize your roasted veggies from the tray on that day. Add some of the cooked onions, garlic, carrots or whatever veg you cooked with the meat, from the roasting tray. Mash them into the gravy and simmer gently low and slow, for a lovely rich flavour. Blend or strain afterwards if you prefer it smooth.
For onion gravy, roast a few extra onions with your Sunday dinner on the day you are making your make ahead gravy or slowly cook sliced onions in butter until soft and golden to add to the base.
If you enjoy red wine gravy, add a splash during cooking and let it simmer. You can add a little more during reheating if you feel it needs it.
A few small pieces of the previously coked meat from the roast can be delicious too.
Take your time tasting and adjusting, adding water or stock if it becomes too thick.
You can use a cornflour slurry instead of butter and plain flour if you need to avoid wheat flour for dietary reasons. Mix two tablespoons of cornflour with three tablespoons of cold water, then gradually whisk into the simmering stock until thickened.

This could suit gluten-free guests, but check with them beforehand. Confirm that the cornflour, stock and any additions are suitable, and avoid cross-contamination.

Freezing and reheating

Store the FULLY cooled gravy promptly in shallow containers or in bags, then refrigerate or freeze within one to two hours. Leave space for expansion, seal and label. Liquids will always expand when frozen!

Use within two months for best quality.

Defrost thoroughly in the fridge, then reheat gently on the hob until steaming hot throughout. Stir well, adding a splash of water or stock if needed. Cornflour gravy may separate after freezing, so give it a good whisk.

If adding fresh roasting juices, skim off excess fat first and heat everything through. Use within 24 hours of fully defrosting and reheat only once.

This is why it is useful to store the gravy in the amounts you are likely to use in one sitting.

See the UK Food Standards Agency’s freezing guidance for more advice.

Saving time and money

Making gravy ahead saves time on Christmas Day. Using stock, vegetables and meat from a Sunday roast also makes good use of food you’ve already cooked. It can also save on that Christmas Eve panic buy in the supermarket for an expensive ready made luxury gravy or stock.

For more ideas, see Christmas Food You Can Make Ahead and Freeze.

mrshawkinshouse

Make-Ahead Christmas Gravy

A simple gravy made in advance of Christmas Day using homemade or shop-bought stock. Add extra flavours as you prefer. See notes below.

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Prep Time 10

Servings: 6 approx

Course: Sauce

Cuisine: British

Ingredients Method Notes

Ingredients

600 ml chicken turkey or beef stock, homemade or made from a stock pot
30 g butter
30 g plain flour
Salt and black pepper to taste

Optional additions

Cooked onions carrots or parsnips from the roasting tray
A little roasting juice excess fat removed
Slowly cooked onions
A splash of red wine
A few small pieces of cooked meat from the roast

Cornflour alternative

Instead of the butter and plain flour use:
- 2 tablespoons cornflour
- 3 tablespoons cold water

Method

Melt the butter in a saucepan over a medium-low heat. Stir in the flour and cook for 2 minutes, stirring continuously.
Gradually add the stock, whisking until smooth before adding more. Bring to a gentle simmer and cook for 8–10 minutes, stirring regularly, until thickened.
If using cornflour instead: bring the stock to a gentle simmer. Mix the cornflour with the cold water until smooth, then gradually whisk it into the stock until you’re happy with the thickness. Simmer for 2–3 minutes, stirring well.
Add any cooked vegetables, onions, roasting juices or small pieces of cooked meat you would like to use. Mash the vegetables into the gravy as it simmers. If adding red wine, let it simmer for a few minutes before tasting.
Taste and adjust the seasoning. Add a little water or stock if the gravy is too thick, or simmer a little longer if it is too thin. Blend or strain if you prefer a smooth finish.
To freeze, divide the finished gravy into shallow freezer-safe containers and cool promptly. Refrigerate or freeze within one to two hours. Leave space for the gravy to expand, seal and label. Use within two months for best quality.
Defrost thoroughly in the fridge and use within 24 hours. Reheat gently on the hob, stirring until steaming hot throughout. Add a splash of water or stock if needed.
You can stir in fresh roasting juices on Christmas Day after removing excess fat. Heat everything through and taste again before serving. Reheat only once.

Notes

Use what you have. Homemade stock from a Sunday roast is a lovely starting point. Stock pots work too; follow the packet instructions to make up 600 ml of stock.

Make it how you enjoy it. The additions are optional. Keep the gravy smooth and simple, or leave some vegetables and little pieces of meat for a more textured homemade gravy.

Take your time with the flavour. You can simmer gently for longer, adding liquid as needed. Taste before adding salt, as the stock becomes saltier as it reduces.

For gluten-free guests. The cornflour version may be suitable, but check with your guests beforehand. Confirm that the stock and every addition are gluten-free, and avoid cross-contamination.

After freezing. Cornflour-thickened gravy may separate slightly. Give it a good whisk while reheating.