This Christmas gravy makes the most of all those flavourful juices in the bottom of your roasting pan. You whisk in a little flour, slowly add stock and a splash of wine, then finish with butter for a smooth, rich gravy that brings the whole roast together.
It is ready in about 15 minutes and makes enough for eight. The pan juices are the secret, so do not tip them out.
Why You’ll Love It
This one’s worth making from scratch. It uses the flavourful pan juices, it’s smooth and rich, ready in about 15 minutes, makes enough for a roast for eight, and it’s better than anything from a packet.
Handy Tips
Use the juices left in the roasting pan, that is where all the flavour is. Whisk constantly as you add the stock so it stays smooth and lump-free. Let it boil for a minute to thicken before you take it off the heat. Whisk in cold butter at the end for a glossy finish.
Make It Your Way
Leave out the wine if you prefer, and use a little extra stock instead. Add a spoon of cranberry sauce for a festive sweetness. If it is too thick, loosen it with a splash more stock.
What To Serve With It
The classic partner for a roast, turkey, chicken, pork or beef, with all the trimmings.
How to Store It
Keep it in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop, whisking as it warms, and add a splash of stock if it is too thick. It also freezes well for up to 3 months, thawed in the fridge overnight.
Other Recipes You’ll Love
If you enjoyed this Christmas Gravy, here are a few more ideas to add to your rotation:
Christmas Gravy
Prep Time 5 minutes 
Cook Time
10 minutes 
Total Time 15 minutes 
Ingredients
Equipment
Method
- Grab your pan with those delicious roast juices.
- Sprinkle in the flour and whisk it up like you're conducting an orchestra
- Slowly pour in the chicken stock – it’s like a flavor waterfall!
- Crank up the heat and bring it to a boil. Keep that whisk moving!
- After a minute of boiling and whisking (think of the arm workout), turn off the heat.
- Now for the magic touch – whisk in the cold butter until it's all melted and glorious.
- Taste test! Does it need a pinch of salt and pepper? Your call, chef!
- Finally, drench your Christmas roast in this gravy goodness. It's like a festive hug for your meal! Remember, the secret to an unforgettable gravy is in those flavorful pan juices. So, let's make our roasts proud!
Nutrition
Video
Tried this recipe?
Let us know how it was!
Don’t Forget to Share
Tried my Christmas Gravy recipe? I would love to see how you used it. Snap a pic and tag me on Instagram @steph_cooks_stuff, I love seeing your creations.
FAQs
Can I make it ahead of time?
Yes. Make it up to 2 days ahead and keep it in the fridge. Reheat gently on the stovetop, whisking, and loosen with a splash of stock if it is too thick.
Can I freeze leftover gravy?
Yes. Cool it completely, then freeze for up to 3 months. Thaw in the fridge overnight and reheat gently, whisking as you go.
Can I leave out the wine?
Yes. Leave the wine out and use a little extra stock instead.
