Gravy recipe: ‘Make the gravy taste like it’s been cooking for hours’

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Ben Ebbrell is a professional chef with over 12 years of experience. He is the founder of Sortedfood, the world’s largest food and cooking community.

It combines professional chef tips and home chef knowledge to help people prepare better food at home.

Ben discussed gravy with Express, the essential juicy meat side, elevating any Christmas dinner.

He told Exprss.co.uk making gravy can be simple.

Ben also suggested a few “flavour bombs” to increase the intensity and flavour of your gravy.

Ben said: “Gravy making doesn’t have to be a long, drawn-out process.

“Speed things up with flavour bombs like soy sauce and red currant jelly.

“They will make the gravy taste like it’s been cooking for hours.”

Other chefs, including vegan chef Gaz Oakley, recommend additions to your gravy. Gaz suggests adding Marmite in his gravy recipe.

Ben suggests making the base for your gravy while cooking your turkey in the oven.

Ben said: “Roast your bird on top of a layer of chopped up vegetables and herbs, this will form the base of your gravy as it slowly cooks and mixes with the delicious juices in the oven.”

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Gravy recipe tips

Soy sauce

Adding soy sauce to gravy will darken the colour and add a salty flavour.

Skim fat with ice cubes

To skim extra fat from your gravy, use ice cubes.

Add them to your saucepan. The fat will stick to them and make it easy to scoop out.

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Whisk, whisk, whisk

Make sure when adding flour to your gravy you whisk thoroughly.

Add any liquid slowly and stir as you do to avoid lumps.

Keep it warm

Keep the gravy warm before serving to avoid lumps developing.

Wait to season

Do not season the gravy until shortly before serving it. Seasoning to taste before the gravy reduces can result in over seasoning.

Ben also detailed his “perfect” roast potatoes recipe, too. 

He discussed the best potatoes to use, and the best fat to roast them in with Express.co.uk.

“Perfect roasties rely on tasty fat and potato variety,” he told readers.

“We roast King Edwards in plenty of duck fat for great-tasting, crispy potatoes.”

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