Christmas gravy is incredibly easy to make with just five ingredients (Image: Getty)
One of the best moments on Day is pouring gravy over your roast dinner before tucking in, which is why it is so important to get this side dish right.
Nobody wants to accidentally make watery or tasteless gravy but Jamie Oliver has shared it is very simple to make “consistently good gravy” every time by using just five ingredients.
On his , Jamie said: “Making your own flavoursome gravy is super easy – all you need to get going is meat and veg.”
He added: “As long as you always use a vegetable trivet and buy good-quality meat, your gravy will taste like heaven whether you use water or stock. Follow my method for making gravy, and you’ll never look back.”
This is not only straightforward but quick, too, as it only takes 25 minutes to make from scratch, so you have a thick, mouthwatering gravy to serve alongside your Christmas dinner.
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Jamie Oliver said the key to making gravy is making a vegetable trivet (Image: Getty)
How to make the best Christmas dinner gravy
You will need:
- Roast chicken (or turkey or another roast of your choice)
- Roasted vegetables
- One heaped dessert spoon of plain flour
- One wineglass of red or white wine (you can also use cider or a splash of sherry)
- One litre of organic stock
Method
Make the gravy only after your roast chicken or turkey has been cooked, covered and is resting so you can use the chicken juices from the tray.
It is also a good idea to make a vegetable trivet, a bed of vegetables that is placed underneath your roast meat while cooking so that you have plenty of flavour to add to your gravy.
Carefully remove most of the hot juices from your roast, scrape off any fatty layer that has settled on top and place them in a tray.
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Make sure to scrape the bottom of the pan so the gravy has lots of flavour (Image: Getty)
Once you have collected all of the fat and juices from your roasted bird, then place the tray on the stove on high heat.
Add the flour and keep mixing everything together while holding the tray steady with a tea towel.
Add the vegetable trivet to your tray as well, and carefully use a potato masher to squeeze down the vegetables until they become a pulp.
Do not worry if the gravy mixture looks lumpy at this stage. If you wish, you can also tear off the wings from your roasted bird and add them to the gravy mixture for more flavour.
Once everything is mixed together and mashed up, add the alcohol of your choice. Continue to keep it cooking on a high heat so the alcohol burns away.
Let the gravy mixture boil for a few minutes, then pour the stock into the mixture or add one litre of hot water.
Jamie Oliver said you will have a ‘a really cracking gravy’ to serve your guests (Image: Getty)
Bring the mixture to a boil and make sure to scrape your pan, as anything stuck to the bottom will be extremely flavourful.
Reduce the heat and let the gravy simmer for 10 minutes until the mixture is liquid and the consistency you want.
Pour the gravy into a jug with a sieve over it, and use a ladle to press down on the mixture so all the flavour gets through.
Get rid of any leftover vegetables or meat in the sieve and your mouthwatering Christmas gravy is now ready.
Jamie said: “At this point, you’ve got a really cracking gravy, and you can either serve it straight away or put it back on the heat to simmer and thicken up.”