Four Steps to Perfect Gravy

[breckandy]

A thick buttery dough is all he made and not browned. Use clarified butter, canola oil and keep it a thick liquid and leave in long enough to brown the flour.

[dean0101]

A nice rich coloured gravy tastes and looks superiour to this kind of gravy. I think the key is to use brown stock (chicken or beef). Roast your bones/trimmings in a pan, half way through add 1 chopped onion and carrot, 1-2 cloves garlic and some fresh rosemary/thyme. Just before the end add a little tomato paste and a few peppercorns. Add your brown stock and simmer until reduced. Strain through a fine sieve/muslin and add a little cornflour/starch to thicken. Can be made 3 days in advance.

[cctps]

I understand that different countries do things differently, but that looks like vomit. Here in England, gravy is a dark brown colour, looks much more appetising than that!

[iamsambath]

@cctps i disagree. i think it looks great. not everything in england is better

[cctps]

@iamsambath Did I say everything's better in England? No, I said that gravy is. I actually think that many things in the States are better, but of course you had to do the stereotypical American thing and go on the attack for no reason.

[iamsambath]

@cctps Actually, I think you made the initial remark when you did the "stereotypical" snooty English thing when you stated our gravy looked like "vomit".

[cctps]

@iamsambath But am I wrong? No. It does look like vomit.

[indiansrus2]

messy

[DannnnnnnnnYH]

1: get some money

2: go to market

3: get some gravy

4: enjoy it!

i m sure my way is more easier :D

[patswz]

I'm sorry, the rule is hot roux, cold stock. Or cold roux, hot stock. That way, you're guaranteed that there will be no lumps.

[TheSoulOfGenius]

Boy, I grew up in Cherryville, North Carolina. I learned how to make a good gravy from my grandma, who learned from my great grandma, who learned from her mom. You don'y know what it takes to make a good gravy.

[peopleslave]

Four steps: 1) make "roux" (flour & butter); 2) Add broth to roux for "veloute" (sp?); 3) Boil the pan drippings to release juicy goodness (I would skip the wine); and 4) Combine the veloute with the pan drippings, stir and boil them together. I like the idea, because there never seems to be enough gravy, and this seems perfect for making a lot more than drippings alone would make. But dude — what herbs? Why mention herbs and then not share that info with us?

[sparkle11231]

@peopleslave - Rosemary, thyme and sage. 

[VictorLeSong]

Hot roux, COLD broth.

Just saying...

[TitanSound]

@VictorLeSong Hehehe...I thought exactly the same.

[TheDarkKnightFalls]

red wine makes it much tastier

[adriftsince1974]

You didn't give the amounts of flour, butter, and broth you used.

[bobythemaster]

MADE THE TURKEY EXACTLY AS YOU SAID AND IT WAS PERFECT! THANK YOU SO MUCH PLEASE MAKE MORE RECIPES.

[stluanne]

How do you instruct someone in making gravy without quantities? How much butter? How much flour? How much liquid? Adding "some fresh herbs"? OK, what herbs. Not particularly helpful.

[sephiroth1018]

@stluanne i was thinking the same thing :/

[remittancegirl]

er... okay, that makes lumpy gravy for me. It's much easier to make the roux in a saucepan instead of a frying pan, because you can whisk much more vigorously as you pour in the stock.

[TitanSound]

@remittancegirl He made a mistake, the stock should be cold. Hot roux = cold stock. No lumps that way.

[robinjc53]

@TitanSound You're right!! I tried it your way and it worked like a charm. Blended in easily with no lumps. Thanks a bunch.

[TitanSound]

@robinjc53 No worries, glad I could help. Merry Christmas :)

[Canoots]

''you like those brown bits? yeah i like the brown bits? what are you gonna do to the brown bits? i'm gonna deglaze the hell out of them'' . . . .southpark

[aris205982]

what would be a good substitute for the drippings? can i just fry some fat or something? oven is busted so i cant roast

[RighteousBigot4u]

Could you be more specific on what herbs you used?

[TheDarkKnightFalls]

@RighteousBigot4u for a roast, especially poultry, thyme, rosemary and sage all go beautifully. they are the standard roasting herbs. you can experiment with others, but I find those three to be the best.

[briana54321]

what kind of herbs he put in the gravy?

[ChaZacIsa]

wow...very professional...thank you. I am going to get started!

[GigaBoost]

Don't warm the stock. Hot roux cold stock = no lumps.

[TanJianWei92]

That's look more like mushroom soup then gravy lol

[apayes]

That was a lot more than 5 steps.....I was never meant to be a chef.

[supercooled]

@apayes lol

Get a partner who is. Done.

[omar5000000]

AM MAKING POUTINE ... I DONT GOT FAT AND I DONT GOT WINE... FAILBLOG

[spidermok2]

were are the measurements?

[CitrineVlogging]

wow, you drowned it with wine.

[squellock]

You missed how to remove the fat

[40ozFood]

Ruined it with wine. Malt Liquor works much better!

[marie0963]

what a yummy cook

[shonny355]

nice i love it.

[TheSnesky]

Very undescriptive....only learned half way how to make the gravy.

[MrJoeinator12]

dude im 13 i can't even under stand how much your putting in PLEASE PUT MEASUREMENTS ON THE SCREEN.

[moham7ad]

@MrJoeinator12 measurements are for noobs

[MrJoeinator12]

@moham7ad well i am a noob

[staranimelovercutex]

owo.....I'll just eat my instant mashed potatoes w/o gravy =w=;;

[SasuKarinChIdOri]

WAIT!! whats chicken bruff or however you spell it and what kind of flour and how much to put!!?T__T SHOW MERCY FOR US YOUNG AMETURE COOKS WHO CANT EVEN SPELL AMETURE PROPERLY xDD

[musica26]

@SasuKarinChIdOri Hi, Chicken Broth is something that you can get in the soup aisle in the grocery store. Swanson makes it and there is probably a generic version too. There is also beef broth so make sure you get chicken. The flour would just be all purpose flour but it probably wouldn't matter if you had self rising flour or bread flour. As far as how much to put you may need to find a recipe on allrecipes or food network. It was probably 3 tablespoons flour but I'm not sure.

[SasuKarinChIdOri]

@musica26 thanks alot :D

[gigacooler]

that wasn't exactly four steps. or were the four steps: 1) click, 2) watch 3) get hungry 4) cook...?

[123ChocolateBunny123]

How To Make Gravy: Go to the shops and buy a ready made gravy then go home a boil some water AND THERE YOU GO THE PERFECT GRAVY! XD

[davis3378]

@123ChocolateBunny123 Nothing compared to homemade gravy.

[robmicaznex]

I just tried this method (without the wine and herbs as I did not have any) and it is the best tasting gravy I have ever made! Thank you

[Edwardo1993]

@robmicaznex Thats the thing that annoys me. These types of videos are supposed to appeal to everyone and not everyone has wine and herbs to just throw away into a gravy

[Brianlion82]

@robmicaznex Thanks for letting me know, I'm going to try it without the wine tonight. I've got some herb to throw in

[ChefJordan22]

the only thing he did right was grab all that delicious suc. Gravy does not have wine and herbs in it my friend.

[erslar00]

@ChefJordan22 It has wine and herbs in it if you want it to taste good

[200alfred]

i'm just 12 is there another way to make gravy without using turkey fat?

[vickiormindyb]

I really don't like having to make all this food, I've never done it before.

But ANYTHING'S better than shopping for groceries in New York City.

I never knew grocery shopping was a contact sport in this city.

[humanbraininrobotbod]

Why would anyone want to make gravy with "i can't believe it's not butter"? I'm not being a jerk here... just curious about that.

[dubbedcrazy]

@humanbraininrobotbod lmfao is it really called that?

(yes it is , i just saw the comment below)... i prefer organic dairy products myself...hmmm maybe it's cheaper? or they have some issues with their body?

i can't believe in fake butter *_*

[kauaisoljaz]

OMG i can't wait for thanksgiving!

[snakebld31]

i work for whole foods ass a cheff too here in boston



[HEYMONDAYYY]

This is really helpful, thanks a lot.

[youkeylaylee]

do you have to use butter, or can you use margarine or maybe i can't believe it's not butter?

[hugmeshootme]

@youkeylaylee you could pretty much use any fat. i've made gravy of bacon fat drippings before.

[zahi745]

@youkeylaylee I can't believe it's not butter is made out horrible chemicals and trans fats that are even worse than regular butter. The body doesn't know what to do with the chemicals and may take a while before the body fully digests the crap that's in that spread. I'm not trying to be an ass but I'm just informing you. :)

[musica26]

@youkeylaylee Definitely do not use "fake butter". I can't imagine it cooking or tasting right.