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But there truly is nothing quite like rich, flavourful Christmas gravy to bring your festive meal together.
Whether it’s poured over tender turkey, fluffy roast potatoes, or pillowy Yorkshire puddings, a great gravy can elevate your Christmas dinner from delicious to unforgettable.
Here’s a step-by-step guide to making the best Christmas gravy ever: One that’s bursting with savoury goodness and will leave your guests wanting more.
1. The Secret to Stunning Gravy: Build Layers of Flavour
The key to exceptional Christmas gravy is layering flavours. A good gravy isn’t just a simple sauce; it’s a combination of rich stock, caramelised vegetables, herbs, and the delicious drippings from your roast. By building up layers of flavour, you’ll achieve a deep, complex taste that makes every bite special.
2. Ingredients You’ll Need
For the best Christmas gravy, you’ll want to have these key ingredients on hand:
Roasting juices: The drippings from your roast turkey, chicken, or beef are full of flavour and provide a perfect base for your gravy.
Vegetables: Onion, carrot, and celery are ideal for adding depth and a hint of sweetness.
Fresh herbs: Thyme, rosemary, sage, and bay leaves all bring an earthy aroma to the gravy.
Stock: Use turkey or chicken stock for poultry gravy, or beef stock if you’re serving beef. Homemade is best, but a good-quality store-bought option works too.
Wine or sherry: A splash of white wine, red wine, or dry sherry adds richness and helps deglaze the pan.
Flour: To thicken your gravy and give it that lovely velvety texture.
Butter: Adds a smooth, luxurious finish to the gravy.
Optional extras: Cranberry sauce, a dollop of Dijon mustard, or a teaspoon of soy sauce can add depth and enhance the flavours.
3. Step-by-Step Guide to Making the Best Christmas Gravy
Step 1: Prepare Your Roasting Tin
After you’ve taken your roast turkey (or other meat) out of the oven, set it aside to rest. This is when the magic happens in the roasting tin! Leave all the drippings, browned bits, and juices in the pan, as these will be the foundation of your gravy.
If there’s a lot of fat, skim some off with a spoon or pour the drippings into a fat separator. Leave about 1–2 tablespoons of fat in the tin, as you’ll use this to cook the vegetables and flour.
Step 2: Sauté the Vegetables
Place the roasting tin on the hob over medium heat. Add chopped onion, carrot, and celery to the pan, and sauté until they’re softened and golden brown, about 5–8 minutes. Stir frequently, scraping up any browned bits from the bottom of the tin – these bits are full of flavour.
Step 3: Add Herbs and Deglaze with Wine
Add fresh sprigs of thyme, rosemary, and sage along with a bay leaf. Sauté for another minute to release the aroma of the herbs. Then, pour in a splash of white wine, red wine, or dry sherry to deglaze the pan, scraping up any remaining bits. This adds a lovely depth to the gravy. Let the liquid simmer for a minute or two until slightly reduced.
Step 4: Make a Roux with Flour
Sprinkle 2 tablespoons of plain flour over the vegetables and stir well, letting the flour cook for about 2 minutes. This forms a roux, which will thicken your gravy. Be careful not to let the flour burn; stir continuously until it’s absorbed by the fat and turns a light golden colour.
Step 5: Add Stock and Simmer
Gradually pour in about 500ml (2 cups) of hot stock, whisking continuously to prevent lumps. The stock should start to thicken as it simmers, and the flavours from the vegetables and herbs will infuse into the gravy. Let the mixture simmer for around 10–15 minutes, stirring occasionally.
For extra richness, you can add a splash of cream or milk at this stage, but this is optional.
Step 6: Strain for Smoothness
After simmering, strain the gravy through a fine sieve into a clean saucepan, pressing down on the vegetables to extract as much liquid as possible. Discard the vegetables and herbs, as they’ve done their job of adding flavour. Now you’ll have a silky, smooth base for your gravy.
Step 7: Taste and Adjust Seasoning
Taste the gravy and adjust the seasoning as needed. Add salt and black pepper, but be cautious as the roasting juices and stock may already have plenty of salt. A teaspoon of cranberry sauce or a splash of soy sauce can add a touch of sweetness and umami, enhancing the gravy’s depth. For a bit of warmth, a spoonful of Dijon mustard works wonders.
4. Pro Tips for Perfecting Your Christmas Gravy
Use Homemade Stock if Possible: While shop-bought stock can work, sort of, homemade turkey or chicken stock will add a richer, more natural taste. Simmer turkey bones or leftover roast chicken carcasses with vegetables for a couple of hours to make an incredibly flavourful stock.
Thicken Slowly: If your gravy isn’t as thick as you’d like, dissolve a bit of cornflour (cornstarch) in cold water and whisk it in gradually. Be careful not to add too much at once, as it can thicken quickly.
Add a Little Extra Richness: A small knob of butter stirred in at the end adds a velvety finish and a beautiful sheen. You could also add a splash of cream or a drizzle of honey for a hint of sweetness.
5. Christmas Gravy Variations to Try
Red Wine and Cranberry Gravy: Perfect for roast beef, this gravy uses red wine and a spoonful of cranberry sauce to add a fruity richness.
Cider and Apple Gravy: For a twist, try using cider instead of wine and add a dash of apple juice for a subtly sweet flavour that pairs well with pork or turkey.
Spiced Gravy: Add a pinch of ground cloves, cinnamon, or nutmeg for a festive spiced flavour. Just a touch will give it a warming note that complements the holiday season.
6. Keep Your Gravy Warm and Ready to Serve
To keep your gravy warm while you finish up other dishes, pour it into a small saucepan over low heat, or use a thermos jug to keep it hot until serving. When it’s time to serve, give it a quick whisk and pour it into a gravy boat for a smooth, glossy finish that will impress your guests.
In Summary: Bring It All Together with Unforgettable Gravy
With just a bit of care and creativity, you can make a Christmas gravy that’s as memorable as the meal itself. By layering flavours with roasting juices, wine, stock, and fresh herbs, you’ll create a gravy that adds richness and warmth to every plate. And the best part? Your guests will be raving about it long after the last Yorkshire pudding is gone.
So this Christmas, go all out with a gravy that’s sure to impress. After all, a great gravy is the crowning glory of the Christmas feast, and with these tips, yours will be the talk of the table.
Concerned that this good gravy guide isn't vegan friendly? Fear not! Vegan Christmas gravy will be dealt with in its own dedicated post.