Zero-Carb Carnivore Gravy Technique (No Gums, No Thickeners, No Weird Ingredients)!

Wish you could have gravy on a keto or carnivore diet to enhance your meaty meals? Hate the slimy texture things like xanthan gum give you? Want to stay away from weird things like gums or other keto thickeners? THIS is the gravy technique you’ve been looking for!

You can make white gravy, turkey gravy, beef gravy, ANY gravy with this technique!

Make the white gravy version and put it on my zero-carb carnivore chicken fried steak! Video is right here:

And you don’t wan to forget my carnivore mashed potatoes here:

CARNIVORE Mashed Potatoes, KETO Mashed Potatoes – These Faux-tatoes Are Beyond GOOD!

Chris Cooking Nashville Merch is here if you want to support the channel and help me buy ingredients for my next recipe! Thank you all for being a part of this journey with me! 😁

https://chriscookingnashville.myspreadshop.com/

foreign hey guys what’s going on Chris Cook in Nashville here and this is the anticipated carnivore gravy video that I’ve been wanting to share with you guys um you know when you do gravy on a low-carb diet it usually incorporates something like xanthan gum or some other kind of thickener mostly things that I’m not particularly interested in having in a carnivore diet it’s kind of dirty carnivore anyway to do that and I’m not particularly interested in including that but more importantly I just don’t really care for the texture that that gives you on gravy so I’ve played around with this and I’ve come up with some different ways of doing gravy and I’m going to show you guys my absolute favorite and I think it’s going to be a favorite of yours as well so stick around let’s make some carnivore gravy and we’ll have some fun all right guys so here we are we’re gonna make some white carnivore gravy so what I’m going to do is I have this cream cheese this is half of a block of cream cheese so it’s four ounces and I’m gonna put that inside of a saucepan now I have a little bit bigger saucepan here than I really need but I’m going to go ahead and use a bigger one because if I use a little tiny one it’s kind of hard to do the motion that you really need to make this work so make sure you’re using a saucepan that’s a little bigger than you think you need so I’m going to turn the burner on to medium medium high I don’t want it too high because you don’t want to burn anything in the process of this and you’ll see why here in a minute that can happen okay so what I’m going to do here is I’m going to heat this cream cheese up inside of this saucepan and I’m going to soften it I don’t want to completely just melt it all the way down and start to cook it I don’t want it to Bubble or boil or do anything weird I just want it to soften so that I can use a heavy handled whisk here and whisk through it and then I’ll show you what we’re going to do with that so this will take just a couple of minutes you can see it’s really still cold so we’re just going to break that down and get that softened up [Music] okay so this only took about a minute minute and a half but you can see we have soft cream cheese in here it’s kind of all spread around the bottom of the pan there’s a few little lumps in it there’s still some stuck in the Whisk that’s fine that’s going to come out anyway so now and this is the reason that it’s so important to not overdo this I’m actually going to take this off the burner I’m going to set it next to the burner but I’m going to leave the burner run because I’m going to need to use it again here in a minute now I’m going to take the cream okay and this is just you know refrigerator temperature I’m going to go ahead and add all the cream in here this is really fatty heavy cream so it’s really good okay so we’re gonna mix that cream and cream cheese together and it doesn’t have to be excessively combined I just want to start combining that now I’m going to set this back on the burner but only for a moment here and I’m going to pull it right back off because we do not want this to be very hot right now we want it to be mildly warm at most so I’m going to pull that right back off and you can see now all of that cream cheese is starting to come out of the Whisk and I’m stirring it down from the sides of the pan just get that incorporated in there okay now this this is the technique this is the trick so this right now should not be hot right it’s mildly warm I do not want this hot because what I’m going to do is add two egg yolks directly into this pan I do not want to cook these egg yolks I just want to add them in and be able to incorporate them so I’m going to put two egg yolks in so essentially what this is is a French technique and we’re going to whisk these egg yolks into this mixture I want it really really well combined [Music] okay so you can see it’s kind of a yellowy color now right all of that cream and cream cheese has combined in there and make sure you get into the corners of the pan there and get all of that scraped in and scraped down this is now essentially a custard base with a little bit of cream cheese in it so we’re going to treat this the same way French chef wood and we’re going to make custard because instead of thickening gravy with something like a xanthan gum or something that you would normally thicken gravy with like flour or cornstarch instead of doing anything like that we want to make sure there’s no carbs no gums no weird stuff we’re going to use egg yolks so I’m going to set it on the burner and here’s how we do this I’m going to set this on the burner and I’m whisking and you can see I’m whisking consistently and fairly quickly and I’m taking this back and forth and I’m trying to get all of the edges of the pan I do not want this to cook against the bottom of the pan and with that burner on medium to medium-high heat that can start to happen quickly so make sure you are scraping the bottom of that pan now I did that for about 30 seconds I’m going to move over here to a burner that is turned off that’s cold and I’m going to continue whisking so what I’m doing is I’m evenly Distributing Heat through this mixture the same way you would do if you were cooking a custard a sweet Custard in French cuisine this is how you would make something like a a Sauvignon a vanilla cream sauce that you would put over a dessert right but for carnivore we don’t eat sweet stuff and we don’t want carbs so we’re going to do this and have a zero carb gravy instead okay so I’ve whisked that for about 30 seconds or so off the burner now I’m going to come back onto the burner and this is a technique that I actually learned by watching not only French chefs make custard but this is something I actually saw Gordon Ramsay do with scrambled eggs he doesn’t use a whisk but he uses eggs and butter in a pan and he cooks it on the heat and off the heat and on the heat and off the heat so that it Cooks the egg gently when he makes his version of scrambled eggs now I don’t want to scramble this so I have to be really careful to not overdo it right you’re better off going back and forth more times and it’s taking longer than trying to do this too quickly and scrambling your egg yolk there is a way to fix that if it starts to happen we don’t really want that to happen but if it does start to happen you can immediately get it off the heat and you’re whisk and you whisk and you whisk and you whisk and if you end up with some little lumps in it first of all you know you’re going too fast you turn your heat down but if you end up with some little lumps in it and you just can’t beat them out with the Whisk you can actually put this down into a blender something like a Nutribullet or a Vitamix like I have or whatever put it down into a blender and blend it all up on high speed and as long as you didn’t scramble all of the eggs if there’s a few lumps in it those will come back out and this will turn back into a gravy for you oh okay now you can probably see a little bit there’s kind of like some Bubbles and some frothiness going on that’s exactly what we want to see because we’re whisking it so fast and so repetitively that some air is getting into this mixture and that’s okay that air is actually going to help keep the heat from Distributing too quickly and scrambling the eggs and it’s actually going to Aid in the texture of our gravy as well okay so I’m starting to see a little steam coming out of the pot so this is heating up right the saucepan is getting hot and it is beginning to cook these eggs but I keep going on the heat off the heat on the heat off the heat and I’m spending more time off the heat than I am on the heat but I’m always whisking never never never stop whisking because as soon as you stop whisking the top doesn’t do anything but that bottom layer against the bottom of the pan that starts to cook and it turns into scrambled eggs and it burns against the bottom of the pan and that’s what we don’t want okay this smells fantastic already it almost smells buttery I didn’t add any butter to it but because of the fatty cream and the cream cheese and adding in the egg yolk it gets that fatty sort of buttery smell it just smells great and then when you put it on your chicken fried steak tastes even better so I’m going to come back on the heat again okay so I’m whisking if I feel like I’m not getting the other side of the pan very well I’ll switch hands and turn the Whisk the other way make your equipment work with you back off the heat but make sure you’re getting all of the bottom edges every part of the pan so that that gravy doesn’t sit and burn or stick on any part of that pan [Music] back on the heat now this does take a few minutes this is not a super fast process it’s not like you can just put it in a pot and walk away from it and forget it but I promise you doing this and doing it the right way is absolutely worth your time see any switch hands get into that other side of the pot there make sure it’s not going to stick back off the heat and when I come off the heat you’ll see there’s steam coming out of this now when I come off the heat I really want to make sure that I’m whisking continuously because if I just stop it’s going to start cooking too much because these pans are going to hold on to heat the bottom layer of these pans especially if you have some really high quality pans they’ll probably be like this they have a heavy bottom and that’s there it’s actually a good thing because it holds heat but because of that you want to make sure that you know how to work with that heat and not let it turn into a problem by overcooking so pull it off and know that it’s going to carry over and cook a little bit more okay so we’re starting to thicken up considerably here essentially we’re just going to keep doing this as this thickens up and as it Cooks down this is going to get thicker and thicker and when we get that gravy texture we’re looking for we can pull it off the heat and be totally done okay so this is not quite thick enough yet but it is getting close so I’m thinking probably maybe one or two more times on the heat is going to be plenty and we’ll be ready to season this now when you’re making this you can decide what texture you want right start with less cream then maybe you think you’re eventually going to want you know start with maybe like a half cup of the cream and the half block of cream cheese and two egg yolks because if you cook this up this way and it turns out to be too thick the best part of this is you can just add a little bit more cream to it and just bring it back up to temperature because it’ll cool it off but you can add a little more cream to it and you can bring it back up to temperature and when you do that it’ll thin your gravy out a little bit or you could actually add like chicken bone broth if you wanted to or some beef bone broth if you’re not looking for just like a pure white gravy you could add a bone broth to this you know if you’re making a gravy that’s like a brown gravy you’re using bone broth and like butter instead of using cream and cream cheese use like you know a half cup of bone broth and like two tablespoons of butter and two egg yolks and you can do this exact same thing that takes a little bit more wrist action because the bone broth is thinner by Nature than the fatty cream but it works just as well just takes a little more tension and patience and we’re getting really close here guys so I’m going to do this one more time and then I’ll grab a spoon I’m going to season it and then I’ll grab a spoon and I’ll show you the texture that this turns out to be because this this is what gets me so excited about this gravy recipe because I haven’t seen anyone do this technique in the carnivore Community anyway and like I said there may be somebody that does but if there is I have not seen it um and so I you know I developed this method of making gravy for myself and for my wife because I’m just not a fan of things like xanthan gum and the texture that you get I don’t like kind of the texture that that creates [Music] yeah this is looking fantastic now as this sits it will thicken up slightly more as it cools off so if you make this ahead of time like I’m making this before I actually fry the chicken fried steaks so what I’ll do when I get ready to serve this is I will actually heat it back up gently on like a low low medium Heat and if it’s still too thick even once I get it warm then I’ll add just like a tablespoon of cream at a time and whisk that in there until it comes back to the thickness the texture that I’m looking for okay so this is looking fantastic let me show you how to finish this now okay I don’t know if you guys can see that in there but that’s like a thick gravy texture pure white gravy totally zero carb nothing weird no gums no anything so what I’m going to do is I’m going to season it this is just uh this is just Redmond’s salt and I’m gonna put a couple of pinches of this in here because this was totally unseasoned so I don’t want to go overboard but I want to add a little bit of salt whisk that through and then now this is where you can decide how you want to do your keto or carnivore thing if there’s something you’re really sensitive to like if you’re sensitive to Pepper stop right here and just enjoy this gravy as it is because it’s already fantastic if you’re not super sensitive to seasonings which I’m I’m kind of on the border I’m sensitive to certain things but not all of them and as long as I don’t use too much I’m doing fine with with quite a few things so I’m gonna make this taste the way that I would expect a white gravy to taste by adding some black pepper so I’m going to add some black pepper I’m not going to go overboard with this but I am going to put some black pepper in here because I do like some black pepper in my white gravy with chicken fried steak and I’m a Country Boy folks I grew up eating chicken fried steak I know chicken fried steak is super good and I know how it’s supposed to taste and if there’s no pepper in the white gravy it’s still good but I just with chicken fried steak I just get a little sad okay so now all we need to do is taste it I’m going to show you the texture of it and I’m going to give it a taste and check it for salt you know check it for seasoning I can actually go ahead and set this back on this other burner now because I turned it off and it’s it’s cooling off so but can you see the thick gravy texture I mean look at that that’s a white carnivore gravy that is exactly what I would expect to see on a chicken fried steak in any restaurant but it’s zero carbs there’s absolutely nothing in this that is bad for you as long as you can tolerate Dairy you can do this and guess what if you don’t tolerate Dairy well then all you need to do is use like bacon grease or chicken fat or you know if you can tolerate butter great use butter get a couple of tablespoons of fat and use a half cup of bone broth beef broth chicken broth do the same thing it might take a little longer you may end up having to add a third egg yolk if it doesn’t quite thicken up for you but it’s basically the exact same thing now I will tell you when you do it with a broth it is a little bit easier for the egg to split and get a little scrambled so if you do the broth gravy I would recommend going ahead even if it looks great just go ahead and throw it in a blender and blend it up real quick or use a hand blender that’s even better but just blend it and just make sure all those little lumps are Incorporated because it just gives you a better texture so let’s taste this and let’s see how the seasoning is hmm it’s so good it’s so mild as a white gravy is kind of supposed to be right I think it needs just another pinch of salt because I definitely didn’t want to overdo the salt the first time so I’m gonna add just another pinch of salt and whisk this in and that is a beautiful White gravy fully carnivore minus the pepper uh which you wouldn’t have to use that is a fully carnivore friendly white gravy let me actually I’m going to show you guys grab the camera here and I’m going to show you what this stuff looks like in the pan so do you see how thick the gravy is that is the texture you’re looking for all right guys so that’s the gravy we’re going to put that on the chicken fried steak which if you haven’t seen that video uh click the link down below this video and I’ll make sure you can link to the chicken fried steak video fully carnivore as well and guys make this gravy it’s absolutely fantastic all right guys here is the chicken fried steak with white gravy and the zucchini for my lovely wife who’s going to give us a final say here so this one’s really good gravy on it on is the yes big thing oh my gosh we’re gonna have another bite of that this is freaking good super good I think she’s happy definitely this really tastes just like like something you get in a restaurant it’s really good awesome good job wonderful all right guys there you go that is the carnivore chicken fried steak and uh zucchini because my wife is keto not carnivore so yeah cool all right guys there you have it that is the carnivore chicken fried steak the carnivore white gravy and then my wife’s favorite keto zucchini from the air fryer uh I have a big mess to clean up but I’m really glad you guys were here to join me for this and hey make this recipe if you come up with ways to improve it shoot me a message make a comment below I would love to know what you guys do with this what kind of gravy you decide to make if there’s other things you choose to make a meal out of these kinds of techniques and what you can do and be inventive with it so let me know if you come up with any cool ideas I’d love to see your recipes make sure to hit that thumbs up comment below subscribe hit the notification Bell and share this with everybody who would love to be able to enjoy chicken fried steak and not have to have a bunch of carbohydrates when they do it so I really appreciate you guys hanging out with me here in my kitchen in Nashville and you all rock so eat your meat love your life this is Chris cooking Nashville and we’ll talk to you guys soon [Music] foreign