How to Make Perfect Gravy In 20 Minutes

[@thatdudecancook]

On another note, this gravy recipe is gonna be best if you make it with all the drippings from the tray you roasted the turkey in, HAPPY COOKING!!

[@WeAreThePeople1690]

Or making this, the day before, and adding the roasting and resting juices to it works, too. 👍

[@averylefor7122]

Only way to do it

[@usafkevinls1]

At the end of your video, you talk about linking the mashed potato and stuffing recipe, but the video links mashed potatoes and Brussel sprouts...

[@EdHadder]

Your awesome 😎

[@Chance_Gardener]

Would anchovies be a good substitute for the marmite m

[@Simple_Jake]

This is the best cooking channels on KZbin. So well done

[@allieandbo]

Yep. Him and Not Another Cooking Show.

[@john-by9xj]

​@allieandbo they need to colab.

[@allieandbo]

@@john-by9xj Would be so awesome

[@ElectrifyMySoull]

My goodness you are a gift to new home cooks. Me and my husband have grown our little family big enough to finally make making my own home cooked Thanksgiving dinner worth it. I have never tackled a meal like this nor do I have the "green thumb" to cooking, but your descriptions are filled with the crucial nuances of cooking I always miss that tend to leave my meals missing something that most people leave out of their instructions thinking it's "assumed". I can't thank you enough and I'm excited (also fully committed) to making your turkey and turkey gravy, complete with rosemary salt! You've convinced me :)

[@SirkitBr8ker]

I've had rosemary salt in my fridge for over 2 years now, and it's still good. It's salt. It ain't going bad, haha. Thanks, Sonny!

[@sociopathmercenary]

The whole point of making it is using it

[@SirkitBr8ker]

@sociopathmercenary I made a lot lol. Use it often.

[@okbye9]

@@SirkitBr8ker herbs will gradually lose their flavor. It won’t go bad per se, it just loses its oomph.

[@andrewsparkes6275]

​@@okbye9That's because the microscopic particles of chemicals that actually smell float away. But if it's kept in an airtight container, they can't do that, so it's all good!

[@hoosiered471]

Do absolutely need a food processor to make this, or can you finely chop the herbs and mix everything together???

[@jrframe11]

Thank you for improving my family's holiday dinner. Everyone loved it.

[@bjstrawser]

As a serious home chef and hard core lover of Sonny and That Dude Can Cook.... I have to admit something. I think when Marcus shows up is my favorite part of every video.

[@helenjones7427]

I love your channel bud. I made the turkey, mashed potatoes, gravy and the candied yams this year. All of them were delicious! Thanks for all you do and have a Happy Thanksgiving! Edit- I also made your stuffing... I made Weissmans green bean casserole and Claire Saffitz' pumpkin pie.. KZbin chefs are awesome. Thanks again!

[@Almost_Made_It]

I’m gonna practice this one this weekend to get ready for the big show

[@Green_Tea_Coffee]

Second year in a row where I got voluntold to do the turkeys and gravy for a gathering of about 25 people. I used Sonny's recipes for turkey and gravy, both times. My sister in-law, who is an awesome cook, and did the turkeys in years past got a little jealous about how much everyone loved it! Thanks, Sonny, your recipes are fantastic!

[@independentpuppy7520]

Happy Turkey Day Americans. For 28th November. Wish we had that in the UK.

[@Barosunflower]

Thanks 🦃

[@BW-ze3mg]

Wouldn't have had it without you guys 😂

[@okbye9]

You could! You could call it “Goodbye you Yankee scumbags” day. Your own thankful occasion! 😂

[@michaeljones8877]

We'll give you ours, but you have to take tRump also! And whatever day that happens on, will become our new Thanksgiving Day! Make Thanksgiving Great Again!

[@bobsaul4568]

@@michaeljones8877white dude for Harris spotted

[@cornfloats7004]

This is great, Sonny! I've struggled with gravy for 10 years since it fell on me to make Thanksgiving dinner. I followed your recipe except no marmite (substituted Better than Boullion Beef Base), used your rosemary salt and everybody was so pleased! My husband has been telling me for these years to just give up and by jarred gravy. He grew up in a family that did that, used instant potatoes and stovetop stuffing. When it was over he asked if I used jarred gravy and what brand, because it was so good he wanted to tell his sister. I didn't know if I wanted to kiss him or smack him across the mouth! When I told him I made it from scratch he didn't believe it! Everybody loved it! Keep it up Sonny! Some of us need you more than others!

[@duanegrantham266]

Hey Sonny, love the close up shots. This really helps because I’m a visual learner 💫

[@user-ls3rv8tv2e]

Thanks!

[@thatdudecancook]

thanks for your support!

[@disneylandfreak1978]

Thank you for the tip about using the beef flavored Better Than Bouillon in the turkey gravy! It saved my mom’s turkey gravy today. She said she will always remember to do that whenever she needs to pump up her gravy. 🦃

[@ComradeVenus]

I live in the states but I bought marmite on amazon and i love it, its so good for cooking but its also really grown on me just putting a little bit on buttered toast. Fantastic stuff

[@FranklySpeaking.]

i personally add 1 or 2 heavy tsp of MSG... adds an AMAZING umami flavor without changing the taste of the gravy! it is a game changer! also i dont have ANY problems using or eating it.. nor has anyone thats ever eaten at my home. got a big bag of the good stuff at 'zon. also using your mashed potato recipe this year... i finally got a ricer so will break that in on t-day! both recipes look great and theyre what ill use next week! (sry i dont keep marmite in the house)

[@michaelsalmon6436]

MSG will turn you gay, unless your gay already! Just ask Robert Kennedy Jr. Happy Thanksgiving!

[@deniseheins2133]

Kitchen Bouquet is what I use. But by the drop, literally. Pinch of sage, poultry seasoning, some thyme. Couldn't be easier. Thanks for sharing this because people think it's difficult and it's not. Have a wonderful Thanksgiving!

[@penguin12902]

That's what our family has always used too.

[@gregrburnett3400]

I made this gravy for Thanksgiving this year and it was REALLY good. My Mother loved it. I even happened to have Marmite on hand. Thanks. Greg

[@tommmlij]

I cook a similar sauce for ages now. Only difference is the Marmite which is not easily accessible in Germany. My latest trick for added umani is Dashi. Similar as in Miso Soup. For color, we have caramel color in Germany (called Zuckercouleur) which can be used to hit any brown tone you want without changing the taste. I love your channel man 😁

[@michaeldruce4536]

Thanks Sonny, now I know where I am going wrong with my gravy. Thank you for showing me. I am from Sydney, Australia and love marmite / Vegemite etc. you can buy it everywhere here. However I am currently in Las Vegas, so I’m heading to Walmart tomorrow to buy ‘better than Boullion’ and will add this to my Christmas Day gravy. Thanks ☺️

[@jtbaker1789]

Followed you gravy recipe and your turkey prep. I will never roast a whole bird again. Pulled out at 155 and follow through went up to 170!! Still moist. Thanks for a great Thanksgiving. Jimmy The Baker.

[@gerryrobb4128]

Great recipe and turned out perfect! You even used a ricer. My family has been making mashed potatoes with a ricer since colonial times! It absolutly is the best way to mash. An interesting fact about ricers is that YOU DO NOT have to peel the potatoes before ricing. The ricer removes the skin for you! So cut your prep time down even more and eliminate nicking your fingers and give this method a try.

[@gramig0]

I just made this to freeze for the big day. FABULOUS!! I used Turkey stock and man oh man you're right I could drink the stuff. Thank you, thank you!.

[@tonymurray814]

Brilliant. Would arrow root work in the roo instead of flour.I’m type 2 so no flour. Also I just made a new batch of your rosemary salt. I love it!!

[@sociopathmercenary]

Roux... Arrowroot will not work in a kangaroo

[@maltman21]

Arrowroot starch works fine. Tapioca starch is what I use when my sister in law visits as she lives gluten free

[@YuriPavlov]

I was looking for a quick recipe. Oh man, you gave me the recipe, the laughter, and the good time. THANK YOU

[@daleanderson3811]

You do a really good show. To me there are two kinds of people those you would go fishing with and those you would not. I would fish with you. Thanks for what you do!!!

[@johnjperricone7856]

Thanks, Sonny. Always happy to take my gravy to the next level.

[@JeretJify]

Followed this recipe and it was amazing! Thank you so much! I had no clue about browning the rue.

[@sallyc2593]

Ahhh Marmite! I love it. Have it on thickly buttered toast for breakfast! I stand in front of the toaster and spread it straight away so it doesn’t have a chance to get cold. I’ve never used it in my gravy though, but I will this Christmas 👍

[@texasrefugee7888]

Oh the gravy on the dressing and potatoes is my very favorite! 🤤

[@thegruesometwosome8882]

Nothing better than blasting out some gravy for your thanksgiving day guests

[@HuxleysShaggyDog]

Blasting how?

[@Randy_RaW_Inspiration]

"Best mashed potatoes and gravy ever" and "what is your secret? Those were amazing" Feedback on the mashed potatoes today. Great recipe and now everyone wants me to cook next year lol. And by the way... Rosemary salt! If you know, you know!! Also, for the GF folks out there, just use King Arthurs 1 for 1 GF flour and works great! Dont need to tell the rest of the family its Gluten-free. It's that good!

[@bufordmustang302]

my Grandmother and Mom would use kitchen bouquet instead of marmite but other than that everything was the same...meaning delicious.

[@okbye9]

I use Kitchen Bouquet but marmite makes sense. The best thing I could think of to describe the taste of marmite is burnt beef bouillon so I can see it working with gravy.

[@loganpriest6029]

Try and find Bovril if you can, makes gravy's epic. Basically really concentrated beef extract

[@Yahsom]

Kitchen bouquet needs to have a larger presence in cooking

[@evi-vw]

I make gravy the same way as you. Except instead of marmite. I use soy sauce and celery seed powder. Just the smallest amount to change the flavor but no one would ever guess.

[@lilysgram5886]

My trick to getting the right color is GRAVY MASTER. ☺️ Love the consistency.

[@skunk6360]

Marmite is so good, I am so making this gravy for Chritmas dinner in the UK!

[@wiggipedia]

I just made my first ever gravy and it came out great! Thank you! Subscribing like a mug now.

[@BiffSweetwater]

Aside from marmite and your amazing salt we make the same gravy but I’m using those 2 to up my gravy to the next level. You’re the best Sonny! Marcus thanks for your service

[@hoosiered471]

Bro, you are my HERO with that simple, yet flavor packed gravy!!!!!

[@mscoyote61]

Can this be made ahead of time and reheated? Thanks!

[@karenrosen2983]

I’m going to practice making this today,it looks so good and making gravy that looks and tastes good isn’t actually my strong suit! Thanks and Happy Thanksgiving!

[@kJ922-h3j]

If you do a beef gravy do you use Bovril instead of Marmite? I’m British and love Bovril on (English) muffins with lots of butter

[@cookie_tf]

What do you do if the gravy accidentally gets too salty? Also I've made the rosemary salt for the first time and it's amazing, ty king I guess a new episode idea could be, how to salvage a dish lol

[@SophiaLilithUwU]

add in a diced potato and cook it for a lil bit. The potato will draw the salt into itself

[@thatdudecancook]

only thing you can do is add water or stock with no salt and then re thicken it with another roux.

[@DIDYOUSEETHAT172]

I make mine the same way, only I have always used 3 parts butter, and 1 part olive oil to stop the butter from burning. And I add ground sage to taste. Mine turns out good, most of the time. But I only cook the roux about 6 minutes. I will cook it longer and see if that pumps it up. Thanks for the tip. 😊👍

[@vegasgirl3538]

Does the Olive oil alter the taste of the gravy or do you not notice it?

[@DIDYOUSEETHAT172]

@@vegasgirl3538 No, there is not enough of the oil, I do the same for sunny side up, basted eggs. I use grass fed butter, organic cold pressed EVOO. High quality EVOO has a smoke point of 410°F, Butter smoke point is 300°F. Adding the olive oil, raises the smoke point of the butter to prevent burning up to a point. It is an old chef's trick, the taste of the butter over powers the oil. Just a splash per tablespoon of butter is enough for frying. 😊😊

[@AlSwearengen4]

​@@DIDYOUSEETHAT172If you make ghee (removing the proteins and water) from the butter, that'll up the smoke point beyond evoo, I believe.

[@maverickd6214]

Do you think adding a little bit of lemon zest into the gravy itself would be good? I’m thinking it would help balance all the fattiness of the gravy but I’ve never tried it

[@Katragine]

Mix a little gravy with lemon in a cup and see if you like it

[@hopesellers1031]

I just ordered your cookbook! I really enjoy your videos!❤

[@TeriTeaTime]

This is my kind of cooking. Hell yeah!

[@Goooooch]

This looks awesome! I’ll have to find marmite. My wife got me your book for my birthday and I love it!

[@ChrisAdaline]

Last thanksgiving when I made gravy it was kinda bland so I fried up the organs and puréed them with some stock and added them to the gravy (it was a hit). I’ve been doing gravy backwards (how my mom taught me) and adding cornstarch and flour to pan drippings and stock. Now I need to make another turkey to try this!

[@muffinwithoutraisin6213]

That’s some solid graveytation

[@tomk2386]

I have a food processor, but you should do a little tutorial on how to do your rosemary salt by hand. Everyone should try that, whether around the holidays or not! Cheers Sonny, my kids and I love the channel, keep the awesome content coming! Also, my kids always NEED to see what happens to the fridge 😂.

[@marykelley5182]

The gravy train has pulled into the station! 🧡💛

[@Mack.333]

Excellent Sauce brother Thanks! You’re gonna need a “Bar Keepers Friend” to change the color On that Pot. “If you know, you Know!” 😂👍

[@mestep511]

Wait I have to take notes! I’m tired. Guess I’ll get roasting the wings, back and junk and then follow from the butter part. This looks like a great recipe.

[@judsonkr]

I stumbled across a guy making the rue in the oven. Stirring occasionally. It came out perfect. Am going to try it.

[@jimroberts6176]

Yup. I made another batch of that salt last weekend. Great stuff...Thx!

[@PEL_man]

ThatDudeIsNuts... and I ❤him!! Such great cooking tips with laughs along the way and then...the happy endings. Too funny

[@AndreaShink]

I made the lemon salt a couple weeks ago and it wasnt as good as I'd hoped. could it be that I should have used a lower quality salt?

[@Schoecklesworth]

If I have the drippings and the giblet meat do I still need the butter at the beginning with the flour or does the drippings/fat substitute for the butter? Probably a dumb question but I thought I would ask

[@Awillemain90]

@thatdudecancook - Whats up my dude? Long time subscriber, first time commenter. Can you confirm, if I needed to make the gravy gluten free, could I still follow your recipe and just add a corn starch slurry at the end like I usually do to thicken other gravy/sauces? Or would you suggest another method? I hate to miss out on the brown butter nuttiness of a dark rue but I've never seen or heard of anyone making a rue with cornstarch. Not sure that is a thing or not.

[@PaulFulbright]

You have perfect timing, I was just thinking about this earlier and viola a recipe appears...

[@bad-korean]

I love the pan you made this gravy in! Can you tell us what brand it is?

[@travgup2]

Yes

[@erickeenan7562]

I would add, that the darker you take the roux, the less it thickens. So it really is a ballance. Some like a dark gravy, and that may mean a darker roux, so more flour. Light gravy...less flour. Everyone runs out of gravy, so make more. The marmite is a bit weird for me, but a very traditional substitution is Kitchen Bouquet, and it is very dark, and adds a very savory flavor, so a splash or two is all that is needed. Worchestershire too. I agree with DUDE...there needs to be an umami punch and marmite/bouquet/worchestershire delivers. GREAT RECIPE...you will be making gravy for all family gatherings from this point forward.

[@cdub42]

Chef John just did a turkey gumbo recipe where he takes the roux quite dark, then fortifies with fresh flour for thickening power. I hadn't heard of that, but it seems smart, as most of his ideas arem

[@tonje_gram]

Mmmm... delicious! I love herbsalt. TY for the video

[@EVILELVIS45]

Could I use Vegemite instead of marmite or it that too different?

[@Romas65]

Perfect recipe, you continue to add my Thanksgiving, saludos brothers.

[@codysnickel]

is it fine to make this the day before or would i have issues using it the next day?

[@patricknez7258]

Gravy is King!

[@kennethwu115]

Essential ❤

[@Juli-g4d]

Marcus may have the perfect "Woooooo"

[@AshleyJG-w2l]

Ill be making this. thank you

[@stevennodal9078]

Can I make this ahead of time and warm up before dinner ?

[@cuznclive2236]

Thank you.

[@billc7211]

I started using marmite after watching some of his earlier videos and I’ve got to say, it is a great addition too many sauces

[@Zendukai]

I love gravy, this looks the bomb !!

[@michaelyanes5626]

I don't have turkey stock so I'm using chicken stock. But if I'm using a instant gravey packet do I use that instead of the flower??

[@EdHadder]

I Really Love ThatDudeCanCook Vids 💜

[@johnbeard7404]

Excellent. Thank you.

[@icutwitch3333]

Thank you!

[@jeremyrfk]

Definitely gonna make this! Also! Had no idea Marcus had his own hilarious IG account 😂

[@richgetz]

Skimming through your book, and boy, I think I am going to have some fun!! I have a friend with a black pepper allergy, what can I sub?

[@richgetz]

Oddly enough, your mashed potatoes, Thanksgiving gravy, nor stuffing are in the PDF.

[@richgetz]

Any chance you have videos on ravioli fillings, baked bacon with sauces like chipotle?

[@rustyjohnson8431]

Have you considered releasing products like mass produce your rosemary salt and sgt Gilbert pepper grinders I’d buy them

[@embott1]

Hey! I just happened upon your lively lovely lurky channel, and 💥 this old man is impressed. Those flavors make so much sense. Speaking of Marcus…um…does he have to….wear a shirt.? Just sayin’…you wanna up the flavor-to-flavoricious ratio? Umami? More like… OH DADDY!!! k…I’m done. (Brilliant gravy bro)

[@tatts2000]

Is the stock heated before adding?

[@bloodgain]

Great gravy tutorial! - Making your own stock or using the best stock you can get is definitely the biggest difference you can make. If you have to use store-bought stock, add some Better Than Bouillon to punch it up. A pack of unflavored gelatin can give it that lip-smacking texture, too. - Marmite is awesome. If you can't find that, you can almost certainly find some Kitchen Bouquet, Gravy Master, or Maggi seasoning liquid. In a pinch, a 1-3 teaspoons of soy sauce, Worcestershire sauce, or even fish sauce (it's not fishy!) will up the umami. - I'm becoming more and more convinced that "raw flour taste" in sauces is a myth. When have you ever experienced it? Thickening with a buerre manie or cornstarch slurry is common, and nobody ever complains about tasting raw starch. That said, toasting the roux can certainly add more flavor -- it's a big part of good gumbo!

[@michaelgeoghegan9119]

I just bought some jarred chicken fat. I was thinking of subbing it for the butter to make the rue. Thoughts?

[@maryfrancesaitken5644]

Looks fab Sonny 😜 can’t wait to try it out x

[@ronaldforsythe1248]

Happy Thanksgiving

[@Ginger315]

Love it, thanks!

[@jumpieva]

could you do the dried nutritional yeast instead of marmite?

[@emc4069]

Marmite is the best!!!

[@leezalee57]

This is the best gravy ever! However, to achieve the stock as it should be for this recipe, follow his stock recipe first.

[@richardfellows5041]

Easily the best gravy I have ever made. Marmite and Rosemary salt included.

[@futurecutter2275]

I have to agree with the rosemary salt.....IYKYK

[@tylercramer2697]

Any reason to not use turkey fat from homemade stock instead of butter?

[@SophiaLilithUwU]

you can make a roux with any fat, so id say go ahead!

[@tetedur377]

If I make this up before going over to someone's house for dinner, how well does it reheat?

[@lindacovello7823]

You are so badass. Thank you for this recipe 🙌

[@hansgrueber8169]

Can I make this the day before and fridge it overnight?

[@jeanie8831]

I can't believe it. You use something that tastes like beef. As I was watching you, I was thinking should I share that I use a teaspoon or two of Better than Bouillion beef flavor. You beat me to it!!! ❤