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A’s success Christmas Dinner is often based on one important element: Gravy,
Achieving the ideal consistency and harmonious blend of flavors can really enhance the entire festive spread, perfectly complementing the turkey, vegetables and roasted potatoes.
Mastering this essential accompaniment can earn you praise from even the most discerning guests.
Cook your gravy base with turkey
Ben Abrell, chef and co-founder of YouTube’s Sorted, advises, “Roast your bird over a layer of chopped vegetables and herbs, this will become the base of your gravy as it slowly cooks and infuses with delicious juices in the oven.” Eat,
add your gravy
“I like to add thyme, garlic, and a little sherry vinegar to my gravy,” says Luke French, co-owner and chef of Zorro Restaurant. “Once your gravy is almost ready, add a few sprigs of fresh parsley and a clove of fresh crushed garlic.
“Let it sit for about five minutes to impart a subtle herbal aroma, then strain it before serving.”
Prepare more than you need
“When planning, aim for about 120-150 ml of gravy per guest,” advises Natalie Komova, nutritionist at It’s Me & You Clinic. “It’s always a good idea to prepare more than you think you’ll need, as leftovers can be frozen or used to bulk out meals in the following days.”
mix your flavors
Take your Christmas gravy to the next level with this simple tip.
Jack Stein, chef director of Rick Stein restaurants, says, “Once you’ve sautéed and mixed the juices, flour, butter, etc. in a pan, I always add acidity, sweetness, and a splash of flavor/umami to bring out a well-balanced flavor.” “For acidity, I add Chinese red vinegar, cider vinegar or lemon juice, and for sweetness – mirin, sake, honey and sugar work well.
“Finally, add an umami-rich ingredient such as Marmite, soy, Worcestershire sauce or fish sauce to finish. Taste to make sure you have the right balance and enjoy!”
add some dates
“Adding date syrup or date puree to the gravy creates a beautiful, balanced flavor,” says Aron Tibi, executive chef of Kappara and Bala Baya.
add some sweetness
“If you’re making gravy with red wine, don’t forget to add a square or two of dark chocolate – it’ll give your sauce extra flavor,” says Benjamin Ferrera y Castell, head chef of Michelin-starred Pavillon London.
strain out any lumps
“A common mistake is to overlook the importance of straining the gravy to achieve a smooth and velvety texture,” says Komova. “Use a fine strainer to remove any lumps or excess fat for a refined result.”
add final touches
“Add your favorite finishing touch, such as a splash of cream or a pat of butter,” French advises.
make it in advance
Making gravy in advance is a great way to reduce stress on the big day.
“Once prepared, cool the gravy quickly and store it in an airtight container in the refrigerator,” Komova advises. “When reheating, whisk gently as needed to restore its smooth consistency.”