Traditional Gravy for Thanksgiving | Chef Jean-Pierre

Hello There Friends, Today I will be showing you a more Traditional route towards a Gravy Sauce than last year. It turns out much lighter than last year as I use white wine and Chicken Stock. I have impressed myself this year with my Gravy! A must try this year for anyone! Let me know what you think in the comments below!

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Chapters:
0:00 Intro
1:09 Mise en Place
4:35 Start Caramelizing
9:00 Start Adding Everything Else
12:10 Flour Trick
14:00 Let Everything Cook
15:25 Finishing the Gravy
24:45 Outro
25:40 Reheating

[blue_tree_meadow]

I love this cookery channel. Chef Jean Pierre always makes me smile. We're all a bit tired of seeing angry chefs losing their minds in a foul mouthed tirade because somebody's burnt a bit of broccoli, whereas chef Jean Pierre shows passion about his food with a healthy dose of good humour and infectious charm that is just wonderful to see. And that is the true talent of a good teacher, they include you, they tell you it's better to make a mistake and learn from it than freak out because you've slightly overcooked something. Just learn from it and try and get it right next time. I can honestly say that I have learned more from this channel than any other about cookery, and even better I've enjoyed every minute of it. Well done chef, don't change, keep teaching and keep us smiling, that's where the real passion and joy of the kitchen lie, in the one room in the house that brings us all together.❤

[XXSLEDGEHAMMERXX]

I enjoy you. Never stop being yourself.

[LedHead]

Chef Jean-Pierre, trust me when I tell you, you're doing nothing wrong and everything right. There's a huge market for you in the age of the Tic Tac Tok. Many of us are tired of these short little vids of trendy chefs tooting their own horns. You are old school, sir, and it's appreciated.

[jeweltorkelson]

Everything he does is great, no showy bullcrap. Just cooking, good cooking you could do right in your home. Excellent.

[mat_patenaude]

I never get tired of you talking about Onions - trust me.

[lovestruth]

My dear friend always dreamed of going to cooking to France to take cooking lessons from a famous Chef . She is now unable to travel as she has cancer. I sent her your utube video because I knew she would love you ! You bring joy to many people stuck at home . Thank you for sharing your valuable knowledge 🤗❤️🇨🇦

[sealot]

I not only learn a lot about cooking from watching you but am thoroughly entertained.

[dennispatrick]

As a graduate of the Culinary Institute of America (CIA) in the early 1970s it is a real treat to watch traditional gravy being taught and made. It is wonderful Chef that you are sharing the knowledge that you have with the public to help them be better cooks at home. The simple yet important trick, telling folks to bring your liquid to boil before putting in the corn starch, is such an basic cooking technique that folks don't know about until you teach it. Bravo Chef. I love your work. DP

[kiklul]

Explaining the basics for every situation is what keeps me coming back!

[mimibatbatbar]

Chef Jean-Pierre, I love how you state "If you have extra, feed the neighbors"! ♥

[NicMG]

One of the key things to becoming a good chef is consistency, so don't worry about the repetition, what you say, it's all helpful.

[tierneyyoung]

Hi Chef,
I made this gravy last night. I am the caregiver to my sister who is special needs. She woke up last night asking what that smell was in the kitchen. This morning she asked me three times if she could have some gravy and turkey for breakfast! Of course I gave her some and she absolutely loved the dish.
Thank you so much for such a wonderful recipe.
On behalf of my little sister, thank you Chef Jean-Pierre.

[laura.j.schembri]

Hello Chef,
Don’t worry about repeating yourself or forgetting. We are all in the same boat. We LOVE you just the same and it makes you more human. We all laugh with you. 🤣🥂💐

[apostlesmourelatos]

MR PIERRE WAS PLEASURE WORKING WITH YOU, I LEARNED SO MUCH FROM YOU, , I WISH YOU AND YOUR FAMILY HEALTH AND HAPPINESS, ,

[Jeebizz]

The face he makes when trying something really hot is hysterical!

[mobility]

My Mom was from Dijon. She would make the stock a couple days before with the neck, gizzards, liver and heart. Then she'd pick the meat off the neck and chopped all of the innards and meat very very finely. Then after the turkey came out she would take the pan underneath with the drippings, put it on a stove burner, deglaze with a little white wine, scraping the bits with a wooden spoon, then add the stock, bring it to a boil and add the cornstarch slurry and whisk to the desired thickness, add a little butter, whisk and add all the finely chopped meats. Oh the flavor😋

[mariadiantherese]

I made this. My brother-in-law, who has cruised all over the world, said I earned my "first Michelin star". I think this gravy did it! Thank you, Chef JP. It was the best Thanksgiving ever!

[shrunkengiant]

God Bless you Chef Jean-Pierre. I was born in the 60's and raised in the 70's and you bring back a lot for me from days when things seemed to matter more and from an era where people had more heart. Our neighborhood had an old Italian shoe maker with a big glue machine that smelled funny. But his accent was kind of like yours. Fond memory.

[frankallen]

That's not gravy. That's art. Man, I could sit down and just eat that gravy with some crusty bread. Thank you chef.

[MrRufusjax]

"just a little bit of butter". Throws in about a stick of butter. I love Chef! He's always right about butter as well as onion always first (unless there is bacon)!