Perfect gravy

Try this simple gravy recipe from our food editor Catherine Hill – it’s the perfect accompaniment to the Candis Christmas menu!

Candis 02-09-156044LR

Serves: 8
Ready: 40 minutes

1.     Carefully pour any liquor and juices from the turkey into a fat separator jug. Allow to settle before pouring into a large jug, discarding the fat.

2.     Top up with extra chicken stock so that the liquid measures 750ml. Heat 25g butter in a large pan, add 25g plain flour and cook for 1 minute, stirring all the time.

3.     Whisk in the stock and 300ml medium dry white wine. Bring to the boil, whisking as you go and boil for 2 minutes. Reduce the heat and then simmer for 30 minutes or until thickened nicely. Whisk in 2 tbsp redcurrant jelly and check for seasoning.

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