A dry, lacklustre Christmas dinner can easily be transformed with a glossy, flavourful gravy.
There are a plethora of different gravy options out there from a traditional turkey gravy to wine-based gravy and vegetarian gravy.
If you’re not having turkey, you can cook up a richer, red wine gravy that would perfectly accompany a Christmas goose or a side of beef.
If you’re planning on skipping meat this Christmas, you can opt for a mushroom gravy.
For those who are looking to take their gravy-making skills to the next level, two chefs have shared their go-to tips for whipping up the perfect gravy.
Benjamin Ferra Y Castell, the head chef at Michelin-starred Pavyllon London suggested adding an unusual ingredient to red wine gravy for added flavour.
He said: “If you’re making gravy with red wine, don’t forget to add a square or two of dark chocolate – this will give extra body to your sauce.”
Meanwhile, Eran Tibi, the executive chef at Kapara and Bala Baya, suggested adding dates to create a balanced flavour.
“Adding date syrup or date purée to gravy creates a beautiful, balanced flavour.
“Another way to up your gravy game is to add shawarma spice so it becomes a mix of sweet, spicy and salty flavours.”
Some gravy recipes can be made a few days in advance which will save you time on the big day. Others can be made up to a month ahead and frozen.
