Madeira gravy

• madeira↗200ml ml
• plain flour↗ tbsp
• turkey or chicken stock↗600ml ml

  fresh or made with cubes

• wholegrain mustard↗ tbsp
• turkey juices ml

  skimmed of all fat (make up with stock if you don't have enough; add it all if you have more)

Step-by-step instructions

1. 1

   Gradually mix the madeira into the flour until smooth. Heat the stock in a pan, then pour in the flour mixture and mustard, stirring until thickened. Chill until ready to serve, covering the surface with cling film to stop a skin forming. On the day, reheat in a pan with the turkey juices until bubbling.