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    Sherry gravy

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    Sherry gravy

    You can make this while the turkey rests, or use butter instead of the turkey dripping and cook most of it before your guests arrive. No more lastminute preparations! 

    • Christmas
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Makes: about 750ml


    4 tbsp turkey drippings (or 3 tbsp melted butter)
    1 clove garlic, crushed
    1 echalion shallot, finely chopped
    50ml Oloroso or other dry sherry
    2 tbsp sherry vinegar
    3 tbsp plain flour
    2 tsp mustard powder
    500ml fresh turkey or chicken stock
    2 tbsp Worcestershire sauce
    1 tbsp light soy sauce
    100ml turkey roasting juices


    1 Put the turkey drippings (or butter) in a heavy saucepan and place over a medium-high heat. (You can also make this in the turkey roasting tin, once the bird is resting; remove all but 4 tbsp of the drippings and place over 2 hob rings.) Add the garlic and shallot and fry for 3-5 minutes, until soft.

    2 Put the sherry and sherry vinegar in a separate small pan and cook over a high heat for 2-3 minutes, until reduced by ½. Meanwhile, whisk the flour and mustard powder into the garlic mixture and cook for 2-3 minutes until golden. Add the reduced sherry, stock, and Worcestershire and soy sauces. If making in advance on the day, cool, cover and chill until needed.

    3 When ready to serve, reheat the gravy (if necessary), then add the turkey roasting juices, whisk for about 6-7 minutes until thickened and season

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