Antony Worrall Thompson's gravy
Look out for more Christmas cookery videos in the weeks running up to Christmas.
Ingredients
- 600ml fresh turkey or chicken stock
- 4 tbsp plain flour
- 300 ml white wine
Method
- To make the gravy really tasty it’s important to use the juices from the meat. Lift the cooked turkey on to a serving platter, cover and leave to rest in a warm place for the juices to settle and to ease carving.
- Skim most of the fat from the cooking juices and then stir the flour into the pan’s residue.
- Cook for a minute or so, stirring over a low heat until golden. Gradually pour in the wine and then stock, stirring all the time until smooth after each addition.
- Bring to the boil, and let bubble for 2-3 minutes until it’s thickened, then add some seasoning to taste.
More Christmas cookery videos
In the weeks to come, learn how to perfect your stuffing, potatoes, sprouts and cabbage.