Golden ale gravy
Serves: 8-10
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Golden ale gravy
Golden ale adds a mellow note to gravy made from the rich turkey roasting juices; use cider instead of ale if you prefer
Serves: 8-10
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
100Kcal
Fat
6gr
Saturates
2gr
Carbs
7gr
Sugars
3gr
Fibre
0gr
Protein
2gr
Salt
0.4gr
Mimi Harrison
Mimi Harrison heads up Beat the Budget, a recipe platform specialising in healthy, inexpensive meals and meal plans
See more of Mimi Harrison’s recipes
Mimi Harrison
Mimi Harrison heads up Beat the Budget, a recipe platform specialising in healthy, inexpensive meals and meal plans
See more of Mimi Harrison’s recipes
Ingredients
- roasted veg from the turkey roasting tin
- 3 tbsp plain flour
- 300ml Taste the Difference golden ale
- 500ml chicken stock (made using 1 stock cube), or use the turkey giblets to make stock (see ‘Get ahead’)
- a few rosemary sprigs
- a few thyme sprigs
- 1 tbsp soy sauce
- 1 tsp maple syrup with carob
Step by step
Kitchen tip
To give the gravy extra flavour, use a stock made with the turkey giblets.
-
This gravy works best alongside our rosemary and garlic butter turkey recipe.
Discard any burnt veg from the turkey roasting tin and transfer the caramelised pieces to a bowl. - Place the roasting tin on the hob over a medium-low heat. Gently heat the pan juices, whisking in the flour to form a paste. Cook for 2 minutes.
- Slowly add the golden ale to the tin, whisking continuously. Simmer for 4 minutes.
- Stir in the stock, reserved caramelised veg, rosemary, thyme, soy sauce and maple syrup. Simmer for 5 minutes, using a potato masher to press down on the vegetable chunks and herbs to extract as much flavour as possible.
- Finally, strain the gravy into a warmed jug and check the seasoning to taste.
