If you can’t wait until the end of the meal for a stiff drink, better pour it over the main course. This recipe doesn’t muck about: it’s proper gravy made with demi-glace, and excellent with any roast meat—although Turkey is a particular favourite.
- 45g (1 ½ oz) pot veal or chicken demi-glace
- 1 tbsp unsalted butter
- 125ml (½ cup) double cream
- 125ml (½ cup) water
- 1 tbsp brandy
- freshly ground pepper
- Put the brandy, water and demi-glace in a small pan over a medium-high heat. Bring it slowly to the boil, stirring all the time until smooth. Stir in the butter and turn the heat down, and keep stirring until the gravy thickens after about a minute. Stir in the cream, season to taste with pepper, and serve nice and hot.