Turn any Liquid into Homemade Gravy with this Secret

[@lolwut2485]

WOW i actually remember watching this video almost a decade ago... I didn't really do much cooking back then but I've been cooking professionally at a variety of restaurants (and one gastro-pub) for a few years now lol. I absolutely love your energy and straight-to-the-point method of presentation. I've been going thru a bunch of your videos tonight and just realized at this one that you're the guy that taught me how to make a roux and how it works lol.

[@habsahabdulrahman4126]

How come I only discovered this yesterday? Tried yr tips. Worked great and solved my issues. felt like i finally understood the physics of cooking . U xplained so well that it registered easily.

[@lauramathis5771]

Why this man don't have his own cooking show cause he is truly In to what he doing ☺

[@axlegallardo]

My family has been benefiting from what you and your KZbin videos thought me 11 years ago Chef Todd. For that, I say thank you yet again. Ps. for you guys 10 yrs into the future... back in 2020, the Covid19 virus 🦠 put all our lives on hold. Hope in your time, things are doing way better than we’re doing now in 2020 (10 years ago).

[@sleepytime93]

Great work man. This is one of the only videos I've seen where I was actually taught about principals behind cooking techniques, instead of just some recipe. Once again, top notch job...

[@cJg242]

10 years later and I'm here! Great tips :)

[@aldiasmaestrada2960]

Same!!

[@Gutslinger]

Wow.. I feel like I learned more from this video than any other recipe video. It's not only improvising, but it also explains some of the science behind it and why it works. This was great. I'll have to check out more of these videos.

[@bruceford9413]

Cmon people this is very practical and useful stuff!

[@monicachmiel9266]

Oh my gosh! This was such a blessing! I was in a pinch and this was the first video I watched. And boom! I whipped it up in no time! Saved my butt!!! Sweet!!! 💖💖💖

[@vinterborn00]

Love how you stick to the method, and not to specifics. Taste is so subjective and it's the balance that matters more than anything else. Great stuff

[@bobthebastard531]

Wow what a great informative video. I'm always looking for ways to improve my culinary skills.

[@BIGpimpinrokstar]

It's pronounced (burr mahn-yay) and it's a Nouvelle style for quick thickening at the end of the cooking process. The butter also helps add shine and flavor to the sauce, kind of like a "Monter Au Beurre" (mohn-tay ah burr)

[@ChefToddMohr]

@lostindiancamp - The whole point of cooking without recipes is that you don't measure items with blind faith in the cookbook. Cooking is a personal endeavor, and sometimes I make a thick roux, sometimes a thinner one. The idea is for you to find the combination of ingredients that are right for you. I give you the visual clues and basic procedure, you supply the artistic touch. But, if you really need measurements, start with 1/2 ounce of butter and 1 cup flour.

[@JazzyB11235]

One of my favorite chefs told me once you're a cook not a robot in my early days when I asked how much salt do I put in here? In a menacing but nurturing tone that only a chef can achieve. I never forgot that important lesson which has inspired me and freed me up when doing what we do. I love your content have just found you. That floor looks super comfortable as well chef. Thanks

[@offthehook4u]

1/2 ounce butter.... that would be a tablespoon, correct? So the ratio appears to be 16 to 1 of flour to butter? I am determined to finally make a gravy that thickens up without having to resort to that nasty package stuff. One that isn't runny when hot but turns into gelatin once cooled in the refrigerator!!! grrrr. Those recipes of 1 T cornstarch to 1 cup broth don't work. Fingers crossed. I'm determined to make gravy and not more runny broth. Wish me luck!

[@ScoutAdams]

Thank you Chef. You answered my question exactly. I was trying to figure out how to make a thick gravy for chicken and dumplings.

[@korn2040]

What an amazing informative cooking lesson, thank you so much.

[@bigdaddydiesel4053]

Like your videos!! You're very entertaining! Keep up the good recipes!

[@ChefToddMohr]

Thanks for the kind comment, David

[@raymanjohan8838]

thank god for clicking on the pics...im glad I found this

[@ldrobarts]

I really like your stuff. For me, method and procedure is everything, totally makes the diff from a great dish or bad one. Thx

[@denisereyes1509]

"A good sauce makes up for a bad piece of meat".... 😅😂🤣🤣

[@msr1116]

Evidently France had a lot of bad meat back in the day bec they invented or appropriated about 300 sauces but only had 3 religions. Unlike England which had the opposite.

[@oneitalia2312]

todd, YOU ROCK....LOVE YOUR DOWN TO EARTH LESSONS! THANK YOU!♡♡♡

[@VealParmigiana]

I generally use a cooked roux which is easy to make and I like the flavor and consistency. General recommendations are an equal part of butter and flour by weight or 2 times as much flour as butter by volume, 2 TBS flour to 1 TBS butter. I generally just do it by feel and don't measure stuff exactly. Being a little off exact measurements, in my opinion, makes little difference. Many recommend cooking liquid and roux mixture for ten minutes, but I find that five minutes or so works.

[@thirstykayak246]

I love how you teach principles!! Thank you for the videos!

[@namelessrose3859]

There is a much easier way of making a roux. Take you a regular cake pan (not exactly sure of the measurements) but a cake pan, place the desired amt of flour in the bottom and spread it evenly. cook the dry flour in the oven at 425 degrees for 45-55 min. Once it is browned to your liking, take the dry cooked flour out of the pan and into another cool bowl so it won't continue cooking. The flour is the key, NOT the oil! I learned this from Cooking with Shotgun Red . Great guy!

[@ChefToddMohr]

Hi Nameless! The reason for mixing fat and starch is that the fat acts as a liaison to aid in the gelatinization of starches. If you stir flour, roasted or not, into a liquid, you'll get a pasty taste. But, this is an experiment you can do for yourself and see which way works best for YOU.

[@hydroburd7018]

That doesnt sound easier that sounds like an extra 3 steps and an extra hour wait? Haha

[@aldreiso9755]

I appreciate it... the guy love his doing

[@kevino3866]

corn starch like some have mentioned is 'ok' if the sauce is still under low heat. But I prefer Arrowroot as a fail safe. Arrowroot is more expensive but works at a greater range of temp, faster acting and easier for the human body to digest. Arrowroot people, try it!

[@davidhicks40]

+kevin O I learned about arrowroot starch use from a Japanese friend of mine. Love the stuff.

[@jmbraunling1928]

I sometimes use potato flakes to thicken stews when they come up too thin. I have actually found a good use for that stuff.

[@vimalkirti4845]

corn is toxic GMO

[@CyberwizardProductions]

I usually just add some water to some flour, enough so it's thin, then then stream it into the liquid. I'll try this though, next time.

[@ChefToddMohr]

Hi Cyberwizard! What you are describing is a flour slurry and it's considered a lazy shortcut in the commercial kitchen. The problem with that type of thickener is that it does not cook the proteins out of the flour and your sauces will have a pasty texture. Make a cooked roux instead and you'll get a silkier, smoother sauce.

[@mimosapepperco.786]

Do I add it to a boiling liquid or add it and then boil the liquid ?

[@chrisbaker91]

Here because I have the in- laws coming over Sunday for dinner and decided I have lots of homemade stock in the freezer so would give proper from scratch gravy rather than using granules.

[@montacap]

I just learned you can use okra to thicken it . I am so happy that you did not auto tell people to go for the MSG people call cornstarch . A good chef will only use it as a last ditch effort . I have none in my home .

[@errykflows8683]

Ya "Lost Me" at the "Broccoli" ... "MUSHROOMS" … JUST Say'n ... “🍺 Dilly Dilly”❗

[@MrSergzilla]

Awesome video! Thank you!!

[@jude7321]

Thanks, that's the easy way I love it!

[@nothlanda]

Awesome bro. Thanks your a savior.

[@bistrobillyboy]

you forgot to mention the greatest rescue of all time for these types of situations... 'slurry'.. equal parts corn starch and water.. just as good as roux.. and no need to manually smash as much flour as you can into anything..not to mention quicker, cleaner and more precise. You also could've used olive oil and butter.. another quick mix without having to forcefully incorporate anything and you get the flavor from the olive oil you wouldn't otherwise get with slurry. I could go on but you get the point.

[@vimalkirti4845]

corn is toxic GMO

[@ChefToddMohr]

@sigimarti - There isn't enough fat in milk to consider it "fat" in roux making. If you mixed flour and milk you'd have what the old-time cooks call "Bull Whip". It will thicken liquids, but it's considered a cheap, lazy shortcut. Your sauce will taste very starchy from not cooking down the flour proteins. The fat in roux acts as a liason, separating starch molecules so they can absorb liquids and swell individually. When not separated, you get lumps.

[@simonlivsey7425]

White wash!

[@mikemachen4170]

Thank you. Love to LeAnn Learn about cooking.

[@dilemmix]

Love your video, thanks for coming to the rescue. I'm subscribing!

[@smithmorgan5674]

U'RE GENIUS!

[@alifelongfriend]

always good tips. Thank you chef

[@hoobiebooh3473]

AMEN!!!!!! YOU ROCK!!!! Awesome vid!!!!! YOU saved the day!!!!!!!!!! THANK YOU

[@GG-pr3yo]

very useful. THANK YOU!!!!!!!

[@heavensnme]

Thank you for sharing :)

[@1DAngus1]

perfectly fine. just another way to thicken. you will find as you cook more, you will prefer different thickening techniques with different sauces/ingredients

[@GameChanger-hj9jx]

Your a great teacher!

[@410pheights]

I LOVE THIS VIDEO!

[@manafro2714]

Are you considering writing a book? Even an audio book would be nice, because not everyone has the time to sit through your videos, but lots could listen to your lessons via an audio book.

[@evelynechevarrias9071]

Thank you !

[@pedantic433]

Pronunciation:-Beurre Manié =Burr Man -e -ay ( manipulated butter )

[@peterlangendorff9846]

Thank you because listening to that mangled pronunciation makes me think he’s not really sure what he’s doing!

[@bettyescookingchannel]

nice recipe.

[@reshhmahussain505]

Keep it up good job god bless.

[@sheilafade2016]

Awesome

[@fayskelley]

Thank you !! 🌹🦋🌹🦋🌹

[@splitshot71]

👍 good stuff but say you wasn’t in a hurry would a cooked roux be a better option? Melted butter/flour.

[@fandbmgr2012]

thank you for the informative video

[@MikePoirier]

Awesome. Energizing!

[@jimmie200]

Thank you. You explain things very well. I'm glad I stumbled on your channel. I subbed.

[@mitchellsmith6772]

jimmie200 yea, I stumbled too, now I’m gone. Enjoy

[@Mrsharonbuzin]

love it

[@RealBigBadJohn]

Better than Alton Brown! ✔👍👌😉

[@sanjayeswaran4537]

Great chef✌️

[@deatheater4life432]

Chef Todd, can you tell me how I would thicken stew with Tapioca peals? I can't seem to get it right. I want to thicken a crockpot full. Do I add the pearls to the cold liquid at the beginning or not until the end when the stew is hot? How much would I add? Thank you for any reply!!

[@generalxanos]

I like gravy.

[@Lars1540]

Chef Todd - Thank you so much, I love your videos! I do have a few questions though: 1) Could you please explain why the roux has to be of an opposite temperature to the sauce you’re adding it to? (ie: cold roux to hot sauce, or hot roux to cold sauce) 2) In Chinese cuisine I’m aware that their typical thickening agent of choice is a cornstarch and cold water mixture. How does this work if you need to combine starch with fat to create a thickener? I don’t believe there is any fat in the cornstarch/water slurry right?

[@ChefToddMohr]

Hey Dan! Having the two elements of a roux on opposite ends of the spectrum aids in the gelatinization of starches needed to thicken the liquid. If they are of the same temperature, you can still get a good sauce but you'll depend more on your whisking skills to keep it from separating. I don't really understand your second question. Cornstarch is used in a "slurry", dissolved in a flavorful liquid or condiment. You would not use cornstarch with fat to make a roux.

[@Lars1540]

Hi Todd - I'm sorry my second question didn't make sense. Let me try to clarify. As I understand it, there are two typical ways to thicken sauces: the American way is to use butter & flour to make a roux, which you stated requires starch and a fat of some type. The second way is the Chinese method where a cornstarch slurry is used. My question is if the cornstarch slurry operates by the same principle as the roux to thicken sauces because a roux is starch and fat, whereas I think the cornstarch slurry is starch and water. So I don't think there is any type of fat in a cornstarch slurry. And if there isn't any fat, then how does a cornstarch slurry work to thicken sauces?

[@Lars1540]

By the way, who makes that white handled chef knife you use in all your videos that you said you've had since culinary school. What size blade is it?

[@ChefToddMohr]

They both operate under one of the 4 Effects of Heat On Food that I teach in my WebCookingClasses, "Gelatinization of Starches". I'd love to have you join us as a member and learn all about it at WebCookingClasses.com.

[@ChefToddMohr]

I explain it further from my culinary college lab in this video: webcookingclasses.com/how-to-make-homemade-sauces-like-the-pros/cooking-science/

[@MrAlinktothepast]

can u post a video how to make pork gravy or turkey? thanks mate

[@tossedsalad5532]

Next time grate your butter into flour and mix the 2 so it sticks together

[@BlueJazzBoyNZ]

Thanks for the data..

[@matthewmillard9775]

ok..i have an odd question. Since white bread is made out of mostly flour, what would happen if you did the same procedure, tearing white bread and squeeze it into butter? would you be able to make a gravy base? I wanted to make a peppery, white, lumpy style gravy for a turkey and biscuit meal. I know how to make a roux for other styles of gravy, but I wanted to try something different. my kids love when i explore new food territories. ty

[@ToddMohrChef]

Hi Matthew! You are right, you CAN use bread to thicken soups, sauces and stews but you don't need to add butter. Soups have been thickened this way long before roux was used. Another great trick is using flour tortillas cut into strips. Google "Tortilla Soup" for this technique.

[@mrshodos]

Any liquid? I’m about to make Gatorade gravy

[@ladybugsing]

I made gravy with black beans, you can also use white beans. Try it you can't tell the difference.

[@ChefToddMohr]

Yes, ladybugsing you can use pureed beans to thicken a liquid. I've used hummus in the past as a thickening agent. If you want to go even deeper into sauce making, check out www.easy-sauces.com

[@ladybugsing]

thank you

[@nuffsed10]

just melt butter take of the heat so just warm then add flour and mix together.

[@vimalkirti4845]

uncooked flour is unhealthy

[@kindalindaable]

This guys great! :)

[@39LEGOTO]

What would be the best thickening agent for shave ice syrup?

[@ChefToddMohr]

Due to the high level of sugar in shave ice syrup, you could simply simmer it to evaporate any moisture and it would thicken. If you continue to simmer it past 235F, you will start to go through the Stages of Sugar Syrup until you eventually reach "hard crack" and "caramel".

[@phardim]

Any ideas for a Ketogenic version?

[@Vinniegret]

Yes, as long as your roux is hot or if your blood is cold (sange froid, Ha ha). But if your blood is hot, you have to use this beurre manie. Yum. Lemme know how it turns out.

[@generalxanos]

yeah, it's called "stored at room temperature"... blood coagulates if left in open air and not circulating inside a living host. Just remember to keep stirring, or you'll get strokes, embolisms, and aneurisms.

[@likeriver]

I will probably try this method with white wine tonight. I want a sauce to go with salmon. Does that sound good? Do you recommend any spices or seasoning or even vegetables that I might saute first to go with the sauce?

[@ChefToddMohr]

Hi likeriver . If you're planning to simmer some wine and add a beurre manie, that won't work. The highly acidic nature of wine will prevent the gelatinization of starches. My suggestion for Salmon would be to make a veloute sauce. Create a roux, add fish, shrimp or chicken broth, some dill and a squeeze of lemon. Actually, the best sauce for salmon is Beurre Blanc, but it's a tougher sauce to master. Check out this video: www.webcookingclasses.com/the-most-disrespected-of-all-butter-sauces-beurre-blanc/learn-to-cook/

[@likeriver]

ChefToddMohr So I tried making the sauce and I don't know if it came out right or not. It looked yellow. I put some on my plate and shook it and it didn't really run. It also tasted pretty mild, besides the zing of white wine. It actually tasted very good. I guess the viscosity of the sauce is the most important thing. Maybe it would be better to ask what it SHOULDN'T look like.

[@annobrien5287]

Why not use Bisto? its quicker and easier.

[@ChefToddMohr]

I'm in the US, so I had to look up what Bisto is. Here are the ingredients in Bisto: Potato Starch, Maltodextrin, Palm Oil, Salt, Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Colour (E150c), Sugar, Flavourings (contain Barley), Flavour Enhancers (E621, E635), Emulsifier (E322) (contains Soya). There are two ingredients in roux - butter and flour.

[@awaitingthetrumpetcall4529]

I'm seeing this in 2023. Thank you.

[@attiante287]

Can I use Almond or Coconut flour?

[@wahwalker]

what if? one would bake the flour ahead of time, and turn it to a dark roe instantly

[@SRunni_]

mad scientist lol can you use a wooden spoon or rubber spatula to mix the beurre manie?

[@danskroko3537]

Dis Guy looks like my Old Pot Connect. Now, I love to Cook - go Figure.

[@brrcub]

Wondra!

[@postholedigger8726]

It appears that the real secret to cooking is to learn how to control the process in order to get the final result the way you want it. For example, coating meat with flour before cooking eliminates the step of making gravy as a second operation. I personally feel that flour on meat does not add a desired flavor to the dish. If I saute' the meat with butter, oil and wine and make a roux gravy as a second operation, I can end up with a thick sauce and still achieve the flavor I am looking for. This is one of the advantages of cooking as an amateur. If I cooked a meal this way in a professional environment I would be fired for taking too much time. I feel that almost all meals can be cooked at home and yield a better result than can be obtained in a restaurant. Once a cook can learn how to control the final outcome, the cooking process can be adjusted to your personal taste. david

[@sigimarti]

This guys is quite entertaining to watch and learn from, great stuff! @BIGpimpinrokstar on the premise of mixing fat with starch, would it make sense to mix flour (starch) with olive oil (fat) or milk (fat), to make the sause taste interesting / nice. I'm asking you, since it seems you know something about this stuff :-) thanks.

[@steveraman4562]

cool todd

[@SweetPea1964]

You could also have just used cornstarch mixed with some water...

[@vimalkirti4845]

corn is unhealthy GMO

[@geoffmiller3468]

gross....

[@ANNPOLLARD1967]

I just want to learn how to make better homemade sauces period, (barbeque, etc)

[@ChefToddMohr]

+ANN POLLARD Hi Ann! The key to making all sauces comes down to HOW you thicken a liquid. A sauce is simply a liquid that has been thickened so it sticks to food. You can accomplish this in 5 different ways ranging from simple evaporation to using a thickening agent like roux or cornstarch slurry. I have a mini course that you might like. Go to www.easy-sauces.com for a lot of great information that will answer all the questions you're asking.

[@ANNPOLLARD1967]

+ChefToddMohr Thank you Chef. I checked out the on video on Gravy.. I'll be checking your Sauce one out over the weekend. Very well explained videos. You're the best!!!! ☺

[@IFIXCASTLES]

Add some Idahoan potato buds.

[@Kenworth4020]

I wouldn't do that. I'm really enjoying watching this stuff. I've used recipes,but I've more relied on method,and these validate me completely. It's a GAS.

[@babasheeny7023]

How bout using cornstarch instead?

[@vimalkirti4845]

corn is toxic GMO

[@mik159753]

wat about using cornstarch+water to thicken your gravy. is that bad ?

[@darrenwithers3628]

Nope, it's fine.

[@melindaburnside1835]

👍

[@jeffbm6880]

Why doesn't it taste flowery?

[@beggarsbanquet5430]

looks like soup

[@joycegreer9391]

Why not use just flour? There is probably already fat in the liquid. My mother would shake flour with cold water until smooth and gradually stir that into the liquid. I do that and don't have any lumps.

[@trudaroof]

Why can't I put a hot roux to a hot sauce? What will/won't happen?

[@ToddMohrChef]

+trudaroof If you combine roux and liquid that are both hot, you'll get lumps in your sauce.

[@DeanRendar]

It didnt seem that much thicker. I would have made the roux browned in a different pan and slowly add your broth from the original pan 1/4 cup at a time while stirring.

[@jaysonscott187]

Is it a secret? 190k views later? This better be a secret

[@generalxanos]

My daddy allus said, "You can take a good cut of meat, and screw it up a bit, and it'll still taste good. There ain't nothin you kin do with a bad cut of meat except fatten the hawgs." I still like bacon.

[@nicknack202000]

Cocaine is a hell of a drug

[@kosh2001]

Couldn't you just use a slurry?