Perfect your Christmas gravy – top tips from expert chefs

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Cook the base of your gravy with your turkey open image in gallery Use vegetables that have gone in the oven with the turkey “Roast your bird on top of a layer of chopped up vegetables and herbs, this will form the base of your gravy as it slowly cooks and mixes with the delicious juices in the oven,” recommends Ben Ebbrell, chef and co-founder of YouTube’s Sorted Food. open image in gallery Add a splash of soy sauce “Let it infuse for about five minutes to impart a subtle herby aroma, then strain it out before serving.” Prepare more than you need “When planning, aim for around 120-150ml of gravy per guest,” advises Nataly Komova, nutritionist at It’s Me & You Clinic. open image in gallery Dark chocolate can be used in savoury dishes too “Once you’ve made your gravy base by mixing roasting juices, flour, butter etc in a pan, I always add a dash of acidity, sweetness and savouriness/umami to bring a nicely balanced flavour,” says Jack Stein, chef director at Rick Stein Restaurants. Chuck in some sweetness “If you’re making gravy with red wine, don’t forget to add a square or two of dark chocolate – this will give extra body to your sauce,” says Benjamin Ferra Y Castell, head chef at Michelin-starred Pavyllon London.