Take part in The Great Gravy Debate…

Take part in The Great Gravy Debate…

Earlier this year, at our Christmas planning meeting, the delicious. team found themselves in a ‘heated’ debate about gravy. Should one add alcohol to the sauce? Is it better thin and silky, or thick and hearty? And, the big question that no one can agree on… Which parts of the overall meal do you pour gravy on?

Please, help us with this Great Gravy Debate. Then hopefully, by the time Christmas rolls around, we’ll no longer sit divided at the dining table.

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If you think we’ve missed any important questions please leave them in the comments below.



Read what others say...

  1. Some sauces can become too salty if over-reduced to achieve the desired ‘thickness’. Proprietary stock or stock cubes are the usual suspects.
    Flour is a traditional thickening agent and basis for sauces and gravies dating back centuries so, not a cheat.
    Beurre manié, a 1:1 uncooked paste (not a cooked roux) of flour & butter, added progressively in small balls will achieve the required thickness (without lumps!) and confer an attractive gloss on a gravy.
    Gluten and dairy free alternatives are slurries of corn starch or arrowroot.

  2. Booze is the most efficient liquid to deglaze a roasting tin and enrich the gravy but it should be sufficiently reduced to boil off all alcohol and avoid a bitter taste. This should satisfy the teetotal, if not use more stock, fruit juice or even water.
    Wine choice is personal but the traditions are tried and tested by chefs (for generations). If in doubt steal a glass from the wine you’re going to serve. However, I would not use a dessert wine or a Sercial Madeira for cooking.

  3. I am normally in favour of a thick and hearty gravy – but not on Xmas dinner, where you’ve got a lot going on and a lot of strong/rich complex flavours already on the plate. This is the only occasion that I’d say a lighter gravy would actually be a good thing!

  4. I use wine, colour depends on what’s open and the meat, but usually white wine. Champagne is excellent with the Christmas goose.
    Best tip is to add a spoonful of jelly at the end: blackcurrant with red wine, apple or quince with white. Brings the whole thing together and adds an amazing shine.

  5. I never, ever put gravy on roast potatoes – it ruins them. My favourite ingredients for pepping up gravy: redcurrant jelly or sometimes a bit of good mango or apricot chutney works a treat; for booze I generally use white wine rather than red – or a slug of Noilly Prat; a squeeze of lemon if it needs a bit of tartness; salt to balance

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