A luxurious sherry gravy that is velvety and delicious. Swap out turkey or chicken stock for duck gravy with extra zing.
- Serves 6
- Preparation time 15 mins
- Cooking time 15 mins
- ½ small onion
- ½ stick celery
- 1 medium carrot, chopped and simmered till soft in 100ml water, then blended till smooth
- 2 tbsp plain flour sautéed in 30g butter to form a roux
- 1 tbsp Madeira or dry sherry
- 1 pint liquid drained from your turkey roasting tin during cooking, or good chicken stock
- 1-2 bay leaves
- Salt and pepper
- Simmer and blend veg and set aside.
- Stir your roux for 2 minutes over heat to cook out the flour.
- Once your roast is fully cooked, remove from the tin and rest somewhere warm.
- Put the roasting tin on the hob over a medium high heat.
- Deglaze with the alcohol, stirring to incorporate any tasty roasted bits.
- Whisk in your roux, then add liquid or stock slowly. Add bay leaves and blended veg and reduce to desired silky consistency before removing herbs.
- Season to taste and decant into a warmed gravy boat, ready for the table.
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