@@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!
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!
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 😁
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.
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
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
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 😂.
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.
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
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
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
I keep a container of 3:1 flour to chicken bouillon powder in my pantry at all times. Butter, plus that stuff to make a roux, plus stock or drippings. Is it the best possible gravy? No. But it works every time and it takes literally 5 minutes
Roast your flour in the oven before hand for blond brown or noir roux. Keep in plastic bag in freezer then just mix flour and fat. Use fat from turkey or whatever protein you’re having instead of butter for more flavor
I have never seen how gravy is made the traditional American way. Maybe coming from an Asian background, my mom and grandma always use the turkey drippings, or if you have prime rib juice, combine with the flour part. Which adds an amazing meat flavor to the gravy. I didn't about using broth.
I can still hear my old Sous Chef training me....." Stay on that Roux!" Then he would stab a Spoon into the Gravy.....wave it under my nose and Say......" See THAT? THAT's CLING AND SHEEN!" It Stuck......every Holiday, im teaching a Niece, a Nephew, recently added In-Law, Neighbor, or Co Worker, how its done......CLING & SHEEN!
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!!
Or making this, the day before, and adding the roasting and resting juices to it works, too. 👍
Only way to do it
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...
This is the best cooking channels on TH-cam. So well done
Yep. Him and Not Another Cooking Show.
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!
The whole point of making it is using it
@sociopathmercenary I made a lot lol. Use it often.
@@SirkitBr8ker herbs will gradually lose their flavor. It won’t go bad per se, it just loses its oomph.
@@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!
I’m gonna practice this one this weekend to get ready for the big show
Happy Turkey Day Americans. For 28th November. Wish we had that in the UK.
Thanks 🦃
Wouldn't have had it without you guys 😂
You could! You could call it “Goodbye you Yankee scumbags” day. Your own thankful occasion! 😂
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!
@@michaeljones8877white dude for Harris spotted
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 😁
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!!
Roux... Arrowroot will not work in a kangaroo
Arrowroot starch works fine. Tapioca starch is what I use when my sister in law visits as she lives gluten free
Hey Sonny, love the close up shots. This really helps because I’m a visual learner 💫
Oh the gravy on the dressing and potatoes is my very favorite! 🤤
Marcus may have the perfect "Woooooo"
That’s some solid graveytation
my Grandmother and Mom would use kitchen bouquet instead of marmite but other than that everything was the same...meaning delicious.
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.
My trick to getting the right color is GRAVY MASTER. ☺️
Love the consistency.
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
add in a diced potato and cook it for a lil bit. The potato will draw the salt into itself
only thing you can do is add water or stock with no salt and then re thicken it with another roux.
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
Yup. I made another batch of that salt last weekend. Great stuff...Thx!
Mmmm... delicious! I love herbsalt. TY for the video
Thanks!
thanks for your support!
I love gravy, this looks the bomb !!
Happy Thanksgiving
Perfect recipe, you continue to add my Thanksgiving, saludos brothers.
This looks awesome! I’ll have to find marmite. My wife got me your book for my birthday and I love it!
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 😂.
I love the pan you made this gravy in! Can you tell us what brand it is?
Yes
Looks fab Sonny 😜 can’t wait to try it out x
I can blast out tasty gravy.
I was caught sipping a travelers coffee mug full of moms gravy
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
You have perfect timing, I was just thinking about this earlier and viola a recipe appears...
You are so badass. Thank you for this recipe 🙌
Delicious sir 👍🏼
Where’s the stuffing recipe??
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.
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
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
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
Mix a little gravy with lemon in a cup and see if you like it
Definitely gonna make this! Also! Had no idea Marcus had his own hilarious IG account 😂
@3:30 Vegemite for the win.
Thanks for this. I was agonizing over this one thing.
I'm making it
can you do one where you use corn starch and not flour??
Vegemite is tha bomb in Australia 😊🇦🇺
Similar to mine, but I add some sage or poultry seasoning
I just bought some jarred chicken fat. I was thinking of subbing it for the butter to make the rue. Thoughts?
Was looking for stuffing link, got brussel sprouts.
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
Kfc gravy is good on everything. I use it for all the holidays, it helps everyone poop. 😃
Cmon the British marmite!
I keep a container of 3:1 flour to chicken bouillon powder in my pantry at all times.
Butter, plus that stuff to make a roux, plus stock or drippings.
Is it the best possible gravy? No. But it works every time and it takes literally 5 minutes
Perfect! Ill never not make my grandmas recipe though. Sure it clumps a little but damnit its the best gravy ive ever had ❤😂
Roast your flour in the oven before hand for blond brown or noir roux. Keep in plastic bag in freezer then just mix flour and fat. Use fat from turkey or whatever protein you’re having instead of butter for more flavor
I swear, your thumbnail and a glimpse of your PFP made me think this was a HTB video 🤣
Would Maggi seasoning work as a sub for Marmite?
All i have is Enron stock. What kind of gravy will that make? 😂
I have never seen how gravy is made the traditional American way. Maybe coming from an Asian background, my mom and grandma always use the turkey drippings, or if you have prime rib juice, combine with the flour part. Which adds an amazing meat flavor to the gravy. I didn't about using broth.
Does this freeze and reheat?
Marmite to the rescue!
Your thumbnail should have been I MAKE THIS GRAVY THREE TIMES A DAY EVERY DAY and boom ten million views
Ha! That, or 'My wife demands this every single night!' or 'Just one ingredient to make this amazing dish!'. Germans.
Any reason to not use turkey fat from homemade stock instead of butter?
you can make a roux with any fat, so id say go ahead!
Darker roux has a deeper flavor, but the darker you make it, the less thickening power it has.
It's a velouté. If you don't have marmite, which is made from marmots, use trilobite.
All of us Aussie know you gotta put some of that tomatoe sauce in there for that bit of 'tang'
P K YALLLLL!
You're doing gods work, my man. Now do stovetop stuffing!
Could I use Vegemite instead of marmite or it that too different?
What are your thoughts on these crazy viking looking knives ? I don’t see any crazy looking knives on your magnetic rack.
I can still hear my old Sous Chef training me....." Stay on that Roux!" Then he would stab a Spoon into the Gravy.....wave it
under my nose and Say......" See THAT? THAT's CLING AND SHEEN!"
It Stuck......every Holiday, im teaching a Niece, a Nephew, recently added In-Law, Neighbor, or Co Worker, how its done......CLING & SHEEN!
What's wrong with KFC gravy! It's bangin!
D.T.G.
I always double dip when tasting a gravy recipe. --Just make sure your back is turned to your guests so they don't see it ;)
Marcus, I think you're really funny. Can we be bros?
Keep that gawdamn marmite out of my gravy!
Mamite but pa will
🙂😋😎❤
Only thing that would make it better is make it with all the turkey drippings. Otherwise your gravy is approaching god tier.
No views but 17 likes??? Okay dude 😁
Wtf do you care how many likes he has? Did you enjoy the video? Fkn loser
No celery?
What?! Not starting with turkey drippings??
JFC Marcus, stop bumping the camera, dude!
(Also, Bovril is better than Marmite. Fight me.)
The gravy looks legit but I’m still pretty disappointed. How did the fridge escape punishment?
"... and the stuffing recipe here" Brussel's Sprout video pop up there instead... 😑
Marcus "Just shaved his head."? I hope it wasn't into the gravy.
Gi
😂That had to be the saddest thumbnail I’ve ever seen.
FIRST!
1. You weren't
2. Who gives a F?
I LOVE Sonny. Literally my fave. But did he steal Melissa's "make it" outtro? Anyway...you know I love you and I'm out!!!
Grow up in Britain. Were is the bisto gravy granules. 🤣🤣🤣🤣
Did he just call me a dude???
Yeah dude he did 😂
bald
Bro shits on kfc gravey then likes marmite 😂😂😂 joke chef
Uh yeah naw. This takes forever and costs a fortune just for gravy. How about recipes people can afford, dude than claims can cook?
If you can't afford butter, flour and some broth, then maybe cooking recipes isn't for you
Not true
Lol that was like what $2 of ingredients?
You don’t sound englishnese