Make-ahead Madeira gravy

ByEditorial Staff February 22, 2024February 22, 2024

Try this vegetarian gravy as is, or it can be used as a base for the turkey gravy. Swap it out for the same quantity of dry sherry- If you don’t have any Madeira.

Prep: 15 mins
Cook: 35 mins
Easy
Serves: 6-8

Ingredients

large knob of butter
1 onion, chopped
2 carrots, finely chopped
2 bay leaves
1 large thyme sprig
1 tbsp caster sugar
3 tbsp plain flour
1 tsp yeast extract
1 tsp tomato purée
1 tsp balsamic vinegar
1 tbsp dark soy sauce
150ml madeira
1l vegetable stock (or chicken or beef stock, if you’re not cooking for vegetarians)

make-ahead Madeira gravy Method

Step: 1 Take a wide saucepan and heat the butter over medium heat. Frizzle the onion, carrots, bay leaves, and thyme in the pan for about 15 minutes till the veg starts to brown. Disperse over the sugar and continue to cook for the next few minutes till sticky and caramelized. Keep stirring in the flour until sandy. Cook for one minute, and then to make a sticky paste add the yeast extract, tomato purée, vinegar, and soy sauce. Spill over the Madeira and bubble for a minute.

Step: 2 Now add the stock, and then with the help of a potato masher crush the veg. Let bubble everything together for about 10 minutes till it becomes a thickened sauce that fairly coats the back of a spoon. Sieve and use right away as a veggie gravy or as the base to a turkey gravy.(this can be cooled, and then frozen for up to 3 months).