Tasty make-ahead gravy - Good Food Middle East
Make the base for this gravy up to two days ahead, then simply add your roasted meat juices and heat before serving
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Cooking tools:
- Fine-mesh sieve
- Saucepan
- Chef's knife
- Cutting board
- Whisk
- Wooden spoon
- Ladle
- Stove
- Measuring cup
- Serving bowl
Ingredients
- 1 tbsp sunflower oil
- 1 onion, finely chopped
- 1 carrot, chopped
- 1 bay leaf
- 2 tbsp plain flour
- 850ml homemade or bought chicken or turkey stock
- juices from the turkey (see 'goes well with', right)
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