The Best Gravy You'll Ever Make | Epicurious 101

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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[th_official]

We finally got the story behind Frank's hair! The Epicurious lore deepens

[ThixWhix]

Frank's backstory becoming bald at 3:10

[hhjchsf]

I wish someone admired me as much as Frank admires his gravy

[timreilly]

I really like watching Frank, he takes the difficult makes it doable, thanks Frank!

[ScrufffyJoe]

Don't you dare tell me my gravy is too thick, Frank. I want to be able to slice that ambrosia.

[billcalhoon]

I’ve been cooking turkey and making gravy for over 40 years. I used your method yesterday but added some fresh herds, lemon and garlic loosely inside the bird. It was easy, quick and definitely made some of the best gravy I’ve ever done. It’s now my forever recipe. Thanks for the great videos!

[joananna]

My family never ever made gravy, we just didn’t. I tried and failed repeatedly. After watching this video 3X today for Thanksgiving I was successful. Thank you Frank. ❤. Happy Thanksgiving

[becks]

i love how chef frank uses such simple ingredients to make deep complex flavors. sometimes the special ingredients shine but, with great technique and practice, even ordinary simple ingredients can taste so AMAZING. thank you chef🔥

[rockenrolllife]

I love these informative and educational videos with chef Frank, I would also love to see some of a similar style with chef Saúl

[declancochran]

I love this guy's vibes. Knowledgeable and confident but not cocky or overly prescriptive. Like a slightly more serious Chef John. You can see the experience - it makes a big difference.

[frankgonzalez]

This was absolutely awesome. I did it today for our Thanksgiving turkey. It turned out perfect, like yours, Chef Frank. Thanks!

[Twitchi]

Love a video with Frank, informative and entertaining all in one package!!!

[timchamberlain]

Thank you for explaining the benefit of leaving the skin on onions, I had always heard it but never knew why.

[whatjake]

Glad to know my family has been making gravy the best way for decades. I also go insane when I see people throw out all those turkey drippings!

[irishsailor]

OMG. I followed Chef Frank's instructions and turned out some excellent gravy. And, so easy. Wow.

[NgYongYao]

Frank must really be so mad at people throwing away the juice so many times that he pull out all his hair 😂

[aclonymous]

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.

[elcheapo]

Remembering his early appearances, Frank is so comfortable in front of the camera now.

[ArchivedGeo]

"I've seen people throw this away, and it made me pull me hair out."

Well, that explains why Frank is bald

[Erik_Swiger]

It's fantastic, the idea of using the vegetables to support the roast. Makes perfect sense, but it never occurred to me. Thank you, Frank, and I hope you have a marvelous Thanksgiving.