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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 minutes
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
 

  1. Melt the butter in a saucepan over a medium-low heat. Stir in the flour and cook for 2 minutes, stirring continuously.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
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