As the festive season reaches its peak, the pressure to deliver a flawless Christmas dinner mounts. For many home cooks, the gravy remains the most daunting element of the roast, often ending up too thin, overly thick, or frustratingly lumpy.
The Expert's Golden Rule for Gravy
Thankfully, achieving a velvety, flavour-packed gravy is simpler than it seems. Mimi Morley, the Senior Recipe Development Manager at meal-kit giant HelloFresh, has shared her professional secrets to banish lumps for good. With the brand commanding a vast social media following, her culinary advice is highly sought-after, especially for elevating this essential condiment.
Morley's method centres on a classic technique, emphasising one non-negotiable ingredient. "If you want to make your gravy on 'the big day', simply remove your turkey from its tray once cooked and leave to rest on a board," she advises. "Then add a good couple of spoonfuls of flour to your baking tray on the hob. Mix with the fat and cook for a couple of minutes to cook off the flour."
The Crucial Step: Incorporating Stock
The next step is where the magic happens. "Then pour in some hot stock, bring to the boil, whisking as it comes to the boil," Morley continues. "Simmer for a few minutes, using your whisk to scrape all the good bits from the bottom of the tray."
This act of slowly whisking the hot stock into the flour-and-fat roux is the fundamental secret to a lump-free consistency. The stock doesn't just add depth of flavour; it's the key agent for creating that desirable, silky texture. Should the mixture become too thick, Morley recommends adding more stock. Conversely, a watery gravy can be rescued with a little cornflour.
"If it tastes a little bland, add another stock pot or cube, particularly if you're making a big batch," she adds. "Once cooked, set aside and reheat when ready to serve. You may need to add a splash of water again if it's thickened up too much."
Pro Tips for Flawless Results Every Time
For those planning ahead, Morley points to another trusted method. "You can also do 'make ahead gravy'. Jamie Oliver's recipe is my go-to when I have time before!"
To summarise the core principles for perfect gravy:
- Start with a roux: Cook equal parts fat and flour for a few minutes to remove the raw flour taste.
- Add liquid gradually: Always whisk continuously while slowly pouring in your hot stock or other liquid.
- Adjust as you go: Use extra stock to thin it out or a cornflour slurry to thicken it up.
- Season at the end: Taste and adjust seasoning with salt, pepper, or an extra stock cube for intensity.
By following these straightforward guidelines from a professional, you can transform your Christmas gravy from a source of stress into a celebrated highlight of the festive table. The path to a delicious, lump-free sauce is clearly mapped out—all it takes is patience, a good whisk, and that all-important hot stock.
