All about the Sauce, Volume 2! episode 8 of 20. Christmas Gravy I wanted to show this version of a Christmas Gravy as not everyone has huge Turkeys will loads of roasting juices, so this is a great way of making a flavour packed gravy which can be made ahead of time and then just finished with whatever roasting juices you do have. I made this with a small crown easily feeding 3-4 people. Christmas gravy to me is essentially a velouté that packs a big comforting cuddle vibe. 2 x medium white onions 1 x tbsp Worcestershire sauce or Hendersons relish 50ml Port or Sherry 20g butter 1 tbsp white miso paste 1 x chicken carcass bones (ask a butcher for this or just any chicken bones) 2 medium white onions 2 carrots 2 celery sticks 8 garlic cloves 12-14 chestnut or button mushrooms 2 tbsp goose or duck fat Handful of Sage, Thyme and Rosemary 4 bay leaves 300ml rose wine 1 litre good quality chicken stock 30g butter 25g flour Lemon juice Salt Start by making the onion puree, thinly slice the onion then cook with a little oil and a pinch of salt slowly until they caramelise. Add the Worcestershire Sauce and port then reduce until syrupy add the butter and miso stir well then blend to a puree. Set this to one side Roast the chicken bones at 180c for 40 mins until golden brown Add a little duck fat to a pan then add the sliced veg with a pinch of salt, once softened add the herbs then the wine and stock. Add the roasted bones to the pan and let this simmer away for 2 hours you could leave this in a slow cooker all day too. Strain off the stock and keep until ready to use – you could do this anytime and freeze it until you’re ready to make the gravy Melt the butter and add the flour to form a roux cook out for 2-3 mins then add the stock small amount at a time ensure it stays nice and smooth Add a couple of spoons of the onion puree and cook out until it reaches your desired thickness finish with a squeeze of lemon and adjust for salt if needed #gravy #sauce #christmas - @chefthombateman