Description
Mary Berry’s Christmas Gravy is a traditional holiday sauce crafted from the drippings of roasted meat, combined with flour and stock to create a silky, flavorful accompaniment. This gravy incorporates simple yet effective ingredients that highlight the savory essence of a Christmas roast.
Ingredients
- Turkey or Chicken Pan Drippings (about ½ cup) – Adds rich flavor.
- All-Purpose Flour (2 tbsp) – For thickening the gravy.
- Chicken or Turkey Stock (2 cups) – Forms the base of the gravy.
- Redcurrant Jelly (1 tbsp) – Adds a subtle sweetness and shine.
- Salt and Pepper (to taste) – For seasoning.
- Optional Additions:
- A splash of white wine or sherry for extra depth.
- Fresh thyme or parsley for garnish.
Instructions
Prepare the Pan Drippings
- Collect the Drippings:
Once your roast turkey or chicken is cooked, transfer it to a serving platter and tent it with foil to rest. Pour the pan drippings into a bowl, skimming off excess fat or using a separator. Reserve about ½ cup of drippings for the gravy.
Make the Gravy Base
- Heat the Drippings:
In a medium saucepan or skillet, heat the reserved drippings over medium heat. - Add the Flour:
Sprinkle the flour over the drippings, whisking constantly to form a smooth roux. Cook for 1-2 minutes to remove the raw flour taste. - Add the Stock Gradually:
Slowly pour in the stock while whisking to prevent lumps. Bring the mixture to a simmer and cook for 3-5 minutes until thickened.
Enhance the Flavor
- Stir in Redcurrant Jelly:
Add the redcurrant jelly to the gravy, whisking until dissolved. This gives the gravy a subtle sweetness and a glossy finish. - Season:
Taste and adjust the seasoning with salt and pepper. Add a splash of white wine or sherry, if desired, for extra flavor.
Serve
- Strain the Gravy (Optional):
For a smoother consistency, strain the gravy through a fine mesh sieve into a clean saucepan or serving jug. - Garnish and Serve:
Garnish with fresh thyme or parsley if desired, and serve hot alongside your Christmas roast.