At this point, it is practically a tradition that most Brits leave the gravy to the last moment. There is something in the speed at which you can top off some gravy granules that takes the sting out of having to do any more prep. Particularly when everything is slowly getting cold. But let us offer a different perspective: after pouring your heart and soul into a festive spread, isn't it a shame to douse it in hot, vaguely beefy water?
Our view is that gravy, much like every other component in your Christmas lunch, should be treated with special care. At its best, it has the potential to be rich, and flavourful and celebratory. And just so you know, while a good gravy does require some elbow grease, you can freeze it well in advance. In this way, it's arguably less disruptive of your wider festive assemblage; just pop it in a pan, and warm through. Job done.
When the best sauciers are constructing stocks, they do so layer by careful layer. In so doing, the tasting experience evolves on the palate as you enjoy it; whether that's nuanced or developing flavours, depth, character, mouthfeel or otherwise. It goes without saying that this is something you simply don't get with instant gravy. But it's surprisingly easy to achieve with the right know-how.
In the recipe we cite above, crafted by our butter aficionado Tony Ho, every ingredient (and there are a good 14 of them) has a job to do. (You can make it with or without certain things, but know that leaving something out means that someone isn't performing that job!)
For instance, take the turkey giblets. Some may be squeamish at the thought of using these oft-discarded morsels, but be assured: you'll be straining the final gravy anyhow, so they won't show up on the plate. More importantly, the unique and decadent meatiness they add to the proceedings is well worth any heartache. Plus, it's always good to use as much of the bird as you can so as to not let anything go to waste.
Likewise the pig's trotter: 100% invisible to your hungry guests. But it's collagen-rich, imparting an unforgettable unctuousness that makes your gravy glossy and sleek, while of course adding its own characteristic flair to the overall flavour of the sauce. It should be noted that collagen in this pure form is immensely good for the skin and hair too.
All this to say: a gravy made with dedication — like a Japanese master broth — is not just something to drizzle on because festive conventions say you have to. It has the power to heighten and enliven; to be a component of the dish itself.
If you're looking to up the ante this year, give it a try. Make it well in advance. And we know you'll never fall back to gravy granules again.
Here's that recipe once more in case you missed it. Merry Christmas everyone!