Key Highlights
- James Martin revealed his secret for making perfect gravy during a segment on This Morning.
- The chef advised viewers to purchase pre-made stocks from supermarkets before Christmas.
- He shared a step-by-step method using veal or chicken stock, butter, and red wine.
- Martin also provided tips for freezing and reheating the gravy in advance.
The Perfect Gravy: James Martin’s Secret Revealed on This Morning
As Christmas approaches and Sunday roast season ramps up, viewers tuned into This Morning were given a culinary masterclass by renowned chef James Martin. In an episode airing just days before the festive period, he shared his ultimate tips for creating the perfect gravy, offering a step-by-step guide that has left many home cooks eager to try their hand at this classic dish.
The Classic Gravy Method
According to Martin, the key to achieving a rich and delicious gravy lies in using pre-made stocks available in supermarkets. “In the supermarkets now you’ve got the pre-made stocks. Go out now and buy it,” he advised viewers. This simple advice has been embraced by many, as the pressure of preparing a perfect meal can often lead even seasoned cooks to feel overwhelmed.
When pressed on his ‘go-to Christmas gravy recipe,’ Martin elaborated further, explaining that chefs in restaurants use veal or chicken stock for their dishes. “Red wine in a pan. Half a bottle for instance, for Christmas for ten people,” he suggested, adding that this volume of red wine would suffice to enhance the flavor of the gravy.
Ahead of Time Preparation
One of Martin’s tips was to make and freeze the gravy in advance, ensuring it is ready when needed. “Then you put about a litre and a half of this stock in there. So, a decent amount,” he explained, noting that adding butter would help thicken the mixture. “Then you reduce it down. The butter will sit on top.
When the sauce is ready, it all emulsifies into a gravy, into a classic chef’s style jus.” This method ensures that even last-minute preparations can yield a professional-looking and tasting dish.
Martin also recommended freezing the finished product in ice cube trays to make portioning easier. “Then you put it into ice cube trays, freeze it, then take two ice cubes for one person and just warm it up in a pan,” he said. This approach saves time and effort on the big day, allowing hosts to focus more on enjoying their guests rather than worrying about the cooking.
Expert Tips from James Martin
“There are very few people making stocks anymore. It’s just much easier to buy them pre-made,” Martin explained, highlighting the convenience factor of his method. He also noted that using turkey stock might not be ideal for achieving the rich flavor desired in a classic gravy. “You can’t really make it out of turkey stock,” he added, emphasizing the importance of choosing the right base.
For those looking to elevate their Sunday roast experience, Martin’s advice offers both practical and time-saving solutions. His tips have sparked discussions among home cooks eager to try his method, potentially leading to a smoother and more enjoyable festive season for many households.
With Christmas just around the corner, viewers of This Morning can look forward to similar culinary insights from James Martin, making their holiday preparations that much easier and more delicious.
