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Old-Fashioned Homemade Gravy Recipe

Skip the packaged mix this year and make gravy from scratch that will really complement the rest of your Thanksgiving meal. Garlic, chicken stock and red wine combine to create a rich, full flavor your friends and family will love.

Excerpted from A Greener Christmas


1 tbsp. oil
1 tbsp. butter
1 large onion, chopped
4 cloves garlic, crushed
1 tsp. cranberry or red currant jelly
2 tbsp. all-purpose flour
1 tsp. tomato purée
3 cups chicken stock
3 sprigs fresh thyme leaves removed and chopped
salt and pepper
good glug of red wine


1. Heat the oil and butter in a heavy-bottomed pan. Add the onion, garlic and red currant jelly and cook slowly on a low heat, stirring occasionally, for about 30 minutes, until the onions are brown and caramelized.

2. Stir in the flour and tomato puree and allow to cook for a minute before slowly pouring in the stock, stirring continually. Add the thyme, seasoning and red wine. Alternatively, the red wine can be replaced with white wine, sherry or cider.

3. A delicious gravy needs the addition of meat juices. If you are roasting meat or poultry, pour off any excess fat from the roasting pan, deglaze it with a little stock or wine and add the liquid to the gravy.

4. Cover and simmer gently for 10 minutes, stirring occasionally, then serve with the meal.

Excerpted from A Greener Christmas

© Dorling Kindersley Limited 2008

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