Madeira Gravy

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 200ml Madeira
• 3 tbsp plain flour
• 600ml turkey or chicken stock, fresh or made with cubes
• 2 tbsp wholegrain mustard
• 200ml/7fl oz turkey juices, skimmed of all fat (make up with stock if you don't have enough; add it all if you have more)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Skim every bit of fat from the turkey juices. The juices should come from turkey cooked to 165°F (74°C) in the thickest part. If there are less than 200ml (7fl oz), make up the difference with stock. If there is more, use it all.

2. Pour the skimmed juices into a saucepan over medium heat and bring them to a gentle simmer.

3. Sprinkle the plain flour over the juices and stir for 1 minute until smooth and no raw flour smell remains.

4. Whisk in the Madeira, then gradually add the remaining stock, whisking constantly to keep the gravy smooth.

5. Simmer gently over medium-low heat for about 10 minutes, stirring often, until the gravy thickens and reduces slightly.

6. Stir in the wholegrain mustard and simmer for 2 minutes more.

7. Taste and adjust, then keep hot and serve.