Gordon Ramsey's Gravy

Really Linda Barker Keep it hot gravy boat: £18.50

Ingredients

• 1 onion or large shallot, chopped
• 2 tbsp olive oil
• 125ml/4fl oz dry white wine
• 1 sprig fresh thyme
• 1 bay leaf
• 500ml/17fl oz chicken stock
• 200ml/7fl oz double cream
• pan juices from roasting
• sea salt
• freshly ground black pepper

Recipe
To make the gravy, sauté the onion in the olive oil for about five minutes. Pour in the wine, add the thyme and bay and boil until reduced right down.

Add stock and boil until reduced by half then add cream and boil for further five minutes. Season with freshly ground black pepper. Remove from heat, cool for ten minutes and strain. (This can be made in advance and frozen)

Add to turkey pan juices, boil for two minutes, season with salt and strain.