The ultimate Christmas gravy recipe
Jack Stein's simple get-ahead recipe is time saving and might just be the best gravy you've ever tasted.
Can’t get the secret family recipe out of your relations? Don’t worry – we’ve got Jack Stein, chef director of Rick Stein Restaurants to share his secret for the ultimate umami gravy. You wait, next year they’ll be asking you for the recipe.
- 2 shallots, finely chopped
- 2 garlic cloves, finely chopped
- a sprig of thyme
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 375ml red wine
- 1 litre beef stock
- 1 teaspoon Marmite
- 4 teaspoons soy sauce
- 1 tablespoon rice wine vinegar
- 50g unsalted butter, cold
Buy some good quality fresh stock (either from a deli or butchers) and make the gravy the day before. Cook down some onions, garlic and thyme with a good glug of red wine. Allow this to reduce by around half and then add the stock, usually sold by the pouch.
Let it simmer down for half an hour, then add a tablespoon of Marmite and soy a sauce for an umami hit and a splash vinegar to taste.
On the day, add all the pan juices from roasting your meat at the end, whisk in the cold butter to finish and serve!