In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your next roast with this ultimate guide to making the best gravy at home.
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: Boris Khaykin
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Debbie Wong
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Audio Engineer: Rachel Suffian
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
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24 Comments
This guy is the absolute best for recipes. Wish everyone watched him, and so glad i found him.
THANK YOU!!!!
Is there a written recipe somewhere???
You cook that liver on a pan and enjoy it with wine as the chef's special treat. — Chef Pépin
I live this ❤
now we know what happened to your hair….. I tried this method and thank you with all my heart
NO liver in the turkey gravy… Yuck!!!
Made you pull out your hair huh??? Liar
Used this for Thanksgiving this year, it was a smash hit! Ended up running out haha
This was my contribution to my thanksgiving dinner with my parents, and we LOVED it. My dad brines our thanksgiving turkeys, so there were substantially more juices to cook down and caramelize, and the gravy ended much darker and thicker as a result. My mom was a bit squeamish over the neck, but once it got strained, she couldn't get enough of it. Thank you, Master Proto.
This was amazing!! Thank you!
Chef, do you use store bought turkey stock or you use your own? If you use your own, can you teach us how to make?
We now know how Frank lost his hair.
Fooled again, this isn’t Andrew Zimmerman
A necessity of Thanksgiving!
This was absolutely awesome. I did it today for our Thanksgiving turkey. It turned out perfect, like yours, Chef Frank. Thanks!
You said roast turkey at 425 for the first hour , is that stove temp, or the actual "ambient temp" inside anyone's oven,
Epicurious 101 …..what actual allegedly temperature does your oven cook at use a calibration thermometer
I made this. Best gravy I’ve ever made! Thank you!!
Too thin
Thank you Chef! I followed this recipe and made perfect, delicious, gravy for the first time in 25 years of cooking Thanksgiving dinner
You're way mispronouncing fond
TIL how Frank lost his hair. 3:07 😂
“and it made my pull my hair out” is an underrated line