What makes this Jamie Oliver’s Christmas Gravy recipe a true holiday lifesaver is that it allows you to do the hard work well in advance, leaving you with more time to enjoy the festive day. The flavor? Absolutely magical. Packed with caramelized vegetables, fragrant herbs, and a depth of taste that screams Christmas comfort, it’s the kind of gravy that can elevate even the simplest roast.
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How to make Jamie Oliver’s Christmas Gravy
Jamie Oliver’s Christmas gravy is a rich, savoury gravy made specially for festive roast dinners, usually served with turkey, roast potatoes, stuffing, and vegetables. His version is known for deep flavour, roasted vegetables, herbs, stock, and turkey or chicken juices — often with a little wine, port, or cranberry sauce added for extra Christmas flavour.
Ingredients
For the Base:
- 2 celery sticks (chopped into large pieces)
- 2 onions (quartered, skin on for extra flavor)
- 2 carrots (roughly chopped)
- 5 fresh bay leaves
- 1 sprig of fresh rosemary
- 2 sprigs of fresh sage
- Smoked streaky bacon (about 4 rashers, chopped)
- Olive oil (a drizzle)
For the Gravy:
- 1 heaped tablespoon of plain flour
- 2 liters of quality chicken stock (you could swap this with turkey stock or vegetable stock if preferred)
- Sea salt and freshly ground black pepper (to taste)
- Optional: For a festive touch, Jamie sometimes adds cranberry sauce or a splash of sherry, which enhances the seasonal sweetness of the dish.
Instructions
- Preheat your oven to 200°C/400°F/Gas Mark 6.
- Roughly chop the celery, carrots, and onions (no need to peel the onions—keeping the skins on adds more color and flavor).
- Place the chopped vegetables, bacon, and fresh herbs into a large roasting tray.
- Drizzle the mixture with olive oil, toss everything to coat, and roast it in the preheated oven for about 1 hour, stirring occasionally.
- The goal here is to achieve a golden, caramelized base—this is where the deep, rich flavors come from.
- When the vegetables are roasted to perfection, transfer the tray to the stovetop over medium heat. Add the plain flour, stirring it into the vegetables to create a roux-like consistency. The flour helps to thicken the gravy later.
- Gradually pour in the chicken stock, stirring often to mix everything together and scrape up all the flavorful bits stuck to the bottom of the tray.
- Bring the mixture to a boil, then lower the heat to a simmer. Let it bubble away for about 30 minutes, stirring occasionally.
- Once the gravy has simmered and the flavors have melded, carefully strain it through a sieve into a clean pan or bowl.
- Use a spoon to press down on the vegetables, squeezing out every last drop of flavor. Discard the solids after straining.
- Taste the strained gravy and season with salt and pepper as needed. For a sweeter, festive finish, you can stir in a spoonful of cranberry sauce or a splash of sherry at this stage.
- If you’re making this gravy ahead of time, let it cool completely. Once cooled, transfer it to an airtight container and store it in the fridge for up to 4 days, or freeze it for up to 1 month.
- On Christmas Day, reheat the gravy in a saucepan over medium heat, stirring occasionally.
Tips and Tricks for Perfect Gravy
- Make It Early: The beauty of Jamie’s recipe is that it allows you to focus on other dishes during the big day. Cook it the week before Christmas and freeze it for ultimate convenience.
- Customize Your Stock: If you’re cooking a turkey, use the pan drippings from the roast to enhance your gravy’s flavor when reheating it. Add the drippings sparingly to avoid overpowering the balance.
- Vegetarian Option: Skip the bacon and use vegetable stock instead of chicken stock. Add a spoonful of Marmite or soy sauce to deepen the umami flavor.
- Thicken If Needed: If your gravy feels too thin after reheating, mix a little cornflour with cold water and stir it into the sauce while simmering to thicken it up.
- Add Festive Flair: A splash of port, red wine, or even some freshly grated nutmeg can give your gravy a Christmas twist.
What to serve with
Jamie Oliver’s Christmas Gravy is a rich, flavorful masterpiece that acts as the perfect finishing touch to any festive meal. Its deep, savory flavor pairs beautifully with a wide array of dishes, from succulent roasts to hearty sides.
- Roast Turkey: A classic centerpiece for the Christmas table, turkey and gravy are a match made in holiday heaven. Use the turkey’s drippings to enhance the Jamie Oliver’s Christmas Gravy when reheating for an extra burst of flavor.
- Roast Beef: A succulent prime rib, sirloin, or beef tenderloin pairs wonderfully with Jamie’s gravy, as the smoky vegetables and herbs add depth to the meat’s natural flavors.
- Roast Chicken: If you’re opting for a smaller, more intimate gathering, a perfectly roasted chicken works beautifully as a simpler alternative to turkey.
- Ham or Gammon: Glazed ham with a touch of sweetness (like honey or maple) creates a savory-sweet combination that balances with the savory flavors of the gravy.
Ingredients Substitutes
Jamie Oliver’s Christmas Gravy is a deliciously rich and flavorful recipe, but sometimes you may need to adapt the ingredients based on dietary preferences, allergies, or ingredient availability. Don’t worry—this gravy is flexible enough to accommodate substitutions while still delivering all the festive joy it’s known for.
1. Vegetables
The original recipe calls for a mix of onions, carrots, and celery as the aromatic base for the gravy. These vegetables provide sweetness, depth, and color, but you can swap them out depending on what’s available or your preferences.
Substitutes:
- Onions: Try using shallots for a milder flavor or leeks for a sweeter, more delicate taste.
- Carrots: Parsnips can be used as a substitute for carrots as they have a similarly sweet, earthy flavor.
- Sweet potatoes (chopped into small pieces) also work well if you’re looking for a slightly creamier texture.
- Celery: Fennel adds a slightly aniseed flavor, which can complement the other veggies beautifully.
2. Smoked Streaky Bacon
The smoked streaky bacon in the recipe adds a savory, smoky undertone and richness. However, if you don’t eat pork or want an alternative, there are other ways to achieve that same depth of flavor.
Substitutes:
- Vegetarian or Vegan Substitutes: Use smoky tempeh or mushroom-based bacon alternatives to mimic the same flavor profile.
- Other Meats: Pancetta or smoked turkey rashers work well as a swap if you eat other meats but don’t have bacon on hand.
- Skip It Altogether: If you prefer to omit the bacon entirely, add a spoon of Marmite or nutritional yeast to give the gravy some extra umami depth.
3. Flour
The recipe uses plain flour to thicken the gravy, but substitutes are available if you are avoiding gluten or looking for a slightly different consistency.
Substitutes:
Gluten-Free Options:
- Cornflour (cornstarch): Use a smaller quantity (about half of the flour amount) mixed with a little cold water to create a slurry before adding it to the gravy.
- Rice flour or potato starch also works well as a gluten-free alternative.
- Whole-Wheat Flour: This is a great option if you want a nuttier, heartier flavor, though it may slightly darken the color of the gravy.
Alternative Thickeners:
- Arrowroot powder or tapioca starch can be used as substitutes. These offer a glossy finish that works particularly well for gravy.
4. Chicken Stock
The original recipe uses chicken stock as the liquid base for the gravy, but this is another area where you have plenty of flexibility.
Substitutes:
- Turkey Stock: Perfect for Christmas Day if you have roasted a turkey. Use the drippings from the turkey tray for an extra layer of flavor.
- Vegetable Stock: A great option for vegetarians and vegans. To enrich it, add a mix of dried mushrooms, celery leaves, or bay leaves while simmering.
- Beef Stock: Works well if the gravy is intended for a roast beef centerpiece, giving it a slightly richer, darker flavor.
- Wine: Add a small splash of white wine (for turkey or chicken) or red wine (for beef or lamb) while deglazing the roasting pan for a luxurious twist.
- Water with Seasoning: If you’re out of stock entirely, use hot water and add a bouillon cube or seasoning mix for flavor.
Final Thoughts
This Jamie Oliver’s Christmas Gravy is so much more than just a sauce—it’s a celebration of hearty, festive flavors!
More Sauce Recipes:
Ingredients
For the Base:
- 2 celery sticks (chopped into large pieces)
- 2 onions (quartered, skin on for extra flavor)
- 2 carrots (roughly chopped)
- 5 fresh bay leaves
- 1 sprig of fresh rosemary
- 2 sprigs of fresh sage
- Smoked streaky bacon
- Olive oil (a drizzle)
For the Gravy:
- 1 heaped tablespoon of plain flour
- 2 liters of quality chicken stock
- Sea salt and freshly ground black pepper (to taste)
- Optional: Cranberry sauce
Instructions
- Preheat your oven to 200°C/400°F/Gas Mark 6.
- Roughly chop the celery, carrots, and onions (no need to peel the onions—keeping the skins on adds more color and flavor).
- Place the chopped vegetables, bacon, and fresh herbs into a large roasting tray.
- Drizzle the mixture with olive oil, toss everything to coat, and roast it in the preheated oven for about 1 hour, stirring occasionally.
- The goal here is to achieve a golden, caramelized base—this is where the deep, rich flavors come from.
- When the vegetables are roasted to perfection, transfer the tray to the stovetop over medium heat. Add the plain flour, stirring it into the vegetables to create a roux-like consistency. The flour helps to thicken the gravy later.
- Gradually pour in the chicken stock, stirring often to mix everything together and scrape up all the flavorful bits stuck to the bottom of the tray.
- Bring the mixture to a boil, then lower the heat to a simmer. Let it bubble away for about 30 minutes, stirring occasionally.
- Once the gravy has simmered and the flavors have melded, carefully strain it through a sieve into a clean pan or bowl.
- Use a spoon to press down on the vegetables, squeezing out every last drop of flavor. Discard the solids after straining.
- Taste the strained gravy and season with salt and pepper as needed. For a sweeter, festive finish, you can stir in a spoonful of cranberry sauce or a splash of sherry at this stage.
- If you’re making this gravy ahead of time, let it cool completely. Once cooled, transfer it to an airtight container and store it in the fridge for up to 4 days, or freeze it for up to 1 month.
- On Christmas Day, reheat the gravy in a saucepan over medium heat, stirring occasionally.
