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Perfect Gravy


Pan juices from cooked turkey
2 tablespoons plain flour
600 ml (1 pint) giblet stock
150 ml ( pint) red wine
Salt and pepper


Serves: 8


1 Pour turkey cooking juices from foil into roasting tin. Drain off all but about 1 tablespoon of the fat layer, leaving juices.

2 Add flour and cook, stirring, for 2 minutes. Whisk in stock then red wine.

3 Bring to the boil and simmer gently for 3-4 minutes, until slightly thickened and smooth. Season with salt and pepper.

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