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Phatman’s Sherry and Cream Turkey Gravy
Ingredients:
- 2 tbsp Butter
- 2 Shallots, finely diced
- 3 tbsp Turkey Gravy Granules
- 100ml Sherry (dry or medium)
- 300ml Water
- 100ml Cream (Double or Heavy)
Method:
- Melt the butter in a medium saucepan over medium heat until it starts to foam and bubble.
- Add the shallots and sautรฉ until softened and lightly golden, about 4-5 minutes.
- Pour in the sherry once the shallots are softened, letting it simmer for 2-3 minutes to cook off the alcohol and reduce slightly, intensifying the flavor.
- Stir in the turkey gravy granules and cook for 1 minute, allowing them to mix with the sherry and butter to create a rich, flavorful base.
- Slowly add the water, whisking continuously to dissolve the granules and create a smooth gravy.
- Pour in the cream, stirring until itโs fully combined. Let the gravy simmer for another 3-4 minutes, thickening and becoming luxuriously creamy.
- Taste and adjust the seasoning with salt and pepper, if necessary.
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