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Sherry gravy
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You can make this while the turkey rests, or use butter instead of the turkey dripping and cook most of it before your guests arrive. No more lastminute preparations!
Makes: about 750ml
4 tbsp turkey drippings (or 3 tbsp melted butter)
1 clove garlic, crushed
1 echalion shallot, finely chopped
50ml Oloroso or other dry sherry
2 tbsp sherry vinegar
3 tbsp plain flour
2 tsp mustard powder
500ml fresh turkey or chicken stock
2 tbsp Worcestershire sauce
1 tbsp light soy sauce
100ml turkey roasting juices
1 Put the turkey drippings (or butter) in a heavy saucepan and place over a medium-high heat. (You can also make this in the turkey roasting tin, once the bird is resting; remove all but 4 tbsp of the drippings and place over 2 hob rings.) Add the garlic and shallot and fry for 3-5 minutes, until soft.
2 Put the sherry and sherry vinegar in a separate small pan and cook over a high heat for 2-3 minutes, until reduced by ½. Meanwhile, whisk the flour and mustard powder into the garlic mixture and cook for 2-3 minutes until golden. Add the reduced sherry, stock, and Worcestershire and soy sauces. If making in advance on the day, cool, cover and chill until needed.
3 When ready to serve, reheat the gravy (if necessary), then add the turkey roasting juices, whisk for about 6-7 minutes until thickened and season
Typical values per serving:
Energy |
1,122kJ 270kcals |
---|---|
Fat | 18g |
Saturated Fat | 3.9g |
Carbohydrate | 18g |
Sugars | 17g |
Protein | 5.9g |
Salt | 0.5g |
Fibre | 4g |
This recipe was first published in Thu Nov 04 10:59:00 GMT 2021.
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