A strong Christmas Gravy Recipe takes a little time – it is worth cooking in advance. You can freeze what you don’t use up in an ice cube tray and defrost the cubes later as needed.
You can’t beat gravy with meat! With our two recipes for gravy, you can easily make it yourself, depending on whether you have a roast in the oven anyway or are making the gravy from scratch.
What is the secret to good gravy?
- Start with a flavorful base: To make good gravy, you need to start with a flavorful base. This can be chicken, beef, vegetable broth, or a combination of these. You can also use the pan drippings from roasted meat as the base for your gravy.
- Thicken the gravy: There are several ways to thicken gravy, including using flour, cornstarch, or roux (a mixture of flour and butter). The key is to add the thickening agent slowly and whisk it well to avoid lumps.
- Add seasonings: To add flavor to your gravy, you can add herbs, spices, and other seasonings. Common additions include salt, pepper, and garlic.
- Simmer the gravy: Once you’ve added your thickening agent and seasonings, let the gravy simmer for a few minutes to allow the flavors to meld together. This will also help the gravy to thicken up.
- Adjust the consistency: If your gravy is too thick, you can thin it out with a little bit of broth or water. If it’s too thin, you can add more thickening agent or let it simmer a little longer to allow it to reduce and thicken.
What can you add to gravy to make it more flavorful?
- Herbs: Fresh or dried herbs can add depth and flavor to gravy. Some options include thyme, rosemary, and sage.
- Spices: Add a little bit of spice to your gravy with ingredients like cumin, paprika, or nutmeg.
- Garlic: Garlic can add a savory depth of flavor to gravy. You can use fresh garlic, garlic powder, or garlic salt.
- Onions: Sautéed onions can add sweetness and depth of flavor to gravy. You can also use onion powder or onion salt.
- Red wine: A splash of red wine can add a rich, robust flavor to gravy.
- Mustard: A little bit of mustard can add a tangy kick to gravy.
- Worcestershire sauce: This savory condiment can add depth of flavor to gravy.
Best Christmas Gravy Recipe
Servings: 6 Preparation:10 minutes Cooking time: 50 minutes Calories: 640 Fat: 23g
Ingredients
2 Onions
1 tablespoon clarified butter
1½ tbsp. tomato purée
550 gram beef bone
1 sprig of rosemary
1 Bay leaf
5 Juniper berries
3 cloves
10 black peppercorns
150 ml red wine
150 ml port wine
500 ml beef stock (glass)
1 tablespoon butter (soft)
1 tbsp. flour
1 tbsp. butter
Salt
Pepper (freshly ground)
Instructions
Peel the onions and cut them into large pieces. Heat clarified butter in a large saucepan and fry the onions, tomato paste and beef bones over a high heat.
Turn well so that the bones form many roasting substances. Rinse the rosemary and bay leaf and add to the bones together with the spices and fry briefly. Add the red wine and port and reduce over a high heat for about 10 minutes without a lid.
Add the beef stock and 500 ml water, bring to the boil and reduce over a medium heat for about 30 minutes without a lid. Line a sieve with a muslin cloth and pour the reduced stock through the sieve. Knead the butter and flour with a fork to make a flour butter.
For a flour butter, knead equal parts flour and butter and then stir vigorously into the boiling stock. Simmer for a few minutes so that the flour taste disappears.
Bring the strained stock to the boil in a saucepan. Add the flour butter in small flakes, stirring vigorously with a whisk so that no lumps form. Let the sauce simmer for about 10 minutes over a low heat. Season with salt and pepper.
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Ingredients
- 2 Onions
- 1 tablespoon clarified butter
- 1½ tbsp. tomato purée
- 550 gram beef bone
- 1 sprig of rosemary
- 1 Bay leaf
- 5 Juniper berries
- 3 cloves
- 10 black peppercorns
- 150 ml red wine
- 150 ml port wine
- 500 ml beef stock (glass)
- 1 tablespoon butter (soft)
- 1 tbsp. flour
- 1 tbsp. butter
- Salt
- Pepper (freshly ground)
Instructions
- Peel the onions and cut them into large pieces. Heat clarified butter in a large saucepan and fry the onions, tomato paste and beef bones over a high heat.
- Turn well so that the bones form many roasting substances. Rinse the rosemary and bay leaf and add to the bones together with the spices and fry briefly. Add the red wine and port and reduce over a high heat for about 10 minutes without a lid.
- Add the beef stock and 500 ml water, bring to the boil and reduce over a medium heat for about 30 minutes without a lid. Line a sieve with a muslin cloth and pour the reduced stock through the sieve. Knead the butter and flour with a fork to make a flour butter.
- For a flour butter, knead equal parts flour and butter and then stir vigorously into the boiling stock. Simmer for a few minutes so that the flour taste disappears.
- Bring the strained stock to the boil in a saucepan. Add the flour butter in small flakes, stirring vigorously with a whisk so that no lumps form. Let the sauce simmer for about 10 minutes over a low heat. Season with salt and pepper.
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