CarolCooks2…Today in my kitchen…Christmas Gravy…

Gravy no dinner is complete without gravy…Gravy is also a contentious issue some like it thin some like it thicker and some like it so you can stand a spoon up in it…me… I like it so it lightly coats the back of the spoon not too thin and definitely not too thick…

All the Christmas magazines have some lovely gravies and most have to be made in advance although they can be frozen and that saves time on Christmas day or whenever you eat your festive meal…

But a quick gravy made from the drippings of the roasting pan can often not be beaten… it’s just as delicious as all these fancy twice sieved gravies…

What you need to make the gravy from your meat drippings…

Pan drippings from roasted meat and the browned bits: If the drippings are in a pan you can heat up on the stovetop, then pour off everything but two tablespoons of fat and keep all the browned, stuck-on bits from the bottom of the pan in there…which are the best part…

If the drippings are on a baking sheet or something that can’t go on the stovetop, measure out the correct amount of drippings, pour off the rest, and then use a spatula to scrape the solid bits out of the pan and add them in with the drippings.

Flour: To make your roux and thicken your gravy…

Water, Wine, stock, or milk: Any of the 4 will work here… I actually prefer gravy made with water, stock or wine best, but experiment and see what works for you. Stock will give you a really flavour-packed gravy and gravy made with milk will be richer but not for me but I know some people do( my mum) did when making gravy for the liver and bacon for me though not on my Christmas dinner.

But this is for Christmas Dinner so a glug of wine or three will most certainly liven up the gravy although often as everything is sooooo rich I just opt for water plus a little homemade stock or a stock cube…

A fine-mesh strainer: Finally, straining your gravy through a fine-mesh strainer will make sure your gravy is perfectly smooth and creamy with no lumps or solid pieces…personally we like the drippings and the scrappings…

Let’s Cook!

Start by pouring off all but two tbsp of fat from your pan (I like to reserve the rest of the drippings for later use the fat makes for lovely roasties), leaving any solid, stuck-on bits in the pan.

Heat over medium-high heat until any remaining solids are golden brown. Watch out, the fat will splatter during this step. Just turn the heat down if it’s splattering too much.

Now whisk in flour 2 tbsp)and cook until lightly golden, about 30 seconds to a minute.

Then..very slowly at first, pour in your water, wine, stock or milk( 2 cups), whisking out any lumps as they form. Once the flour seems incorporated, you can speed up your pouring.

Cook, whisking continuously for 5 to 8 minutes (possibly longer if making a larger batch), until gravy is thickened and bubbly.

Turn the stove off and whisk in some butter which gives the gravy a lovely shine and salt and pepper to taste if required.

This will make 5-6 servings .

Serve and enjoy!

I hope you all have a wonderful Christmas and a peaceful, healthy and fabulous New Year …Love Carol xxx

 

 

20 thoughts on “CarolCooks2…Today in my kitchen…Christmas Gravy…

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  3. beetleypete

    I never have gravy now. Julie makes her own just for her. My mum insisted on swamping every meal with gravy. I used to say “Throw in a lifebelt for those roast potatoes, they are drowning”. As soon as I moved out of my parental home, I swore never to have gravy again. And I never have. 🙂
    Best wishes, Pete.

    Liked by 2 people

    Reply
      1. CarolCooks2 Post author

        Yes it will, Pete.. I hope you have a Merry Christmas.. I am on the vino already.. We had a surprise parcel from the UK today with goodies we can’t get here… xx

        Liked by 1 person

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