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
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app.
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
BEST EVER Whole BISON Tenderloin Recipe | Great Range Bison
Read the recipe:
Hit that thumbs up if you're hungry. Don't forget to subscribe for weekly videos!
This week I teamed up with Great Range Brand Bison to make this INCREDIBLE whole bison tenderloin.
If you are looking to cook the best ever tenderloin this holiday season, look no further than bison. Bison meat, especially tenderloin, is incredibly tender and juicy. Cooked at a low temperature and roasted to perfection, this bison tenderloin might just become your newest holiday tradition.
Bison, in comparison to beef, does not need to be cooked at high temperatures to achieve a texture that melts in your mouth. Best cooked to 120-125 F for rare, 125-130F for medium, and 135F+ for well-done; though we recommend serving bison rare or medium rare for best results.
Be the first to know when a new video is posted!
Facebook:
Instagram:
Twitter:
Cook like The Starving Chef:
Foodie Apparel:
Support my grocery bills:
Want to get my gear? Here's what I have in my set up:
AFFLIATE LINKS:
~ Canon M50:
~ Nikon D5300 DSLR Camera:
~ Nikon D3200 DLSR Camera:
~ Logitech Webcam C920 (x2):
~ John Boos Butcher's Block:
~ NEEWER Ring light:
~ Umbrella lights:
~ Induction Burner:
~ C-Stand:
Music Credit:
EpidemicSound.com
#Bison #GreatRangeBison #sponsored
Chicken Breast and Sautéed Chicory in Marsala Sauce | Gordon Ramsay
Simple, delicious recipe for an elegant dish - chicken with sautéed chicory and a Marsala sauce.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
Follow Gordon:
Text him: +1 (310) 620-6468
Instagram:
Twitter:
Facebook:
If you liked this clip check out the rest of Gordon's channels:
Port Wine Sauce for Lamb, Beef or Duck - (Port Reduction)
Port Reduction Sauce for Lamb, Beef or Duck
Today i will show you how to make an easy Port sauce recipe (port wine sauce) that is perfect with lamb or beef. In the video i use a knorr stock pot as the beef stock but you can use any beef stock that you like (dont use bouillon powder). If you have made a lamb jus or beef jus before then this is the next one to try!
you can also add any resting juices from your meat to this sauce to add even more flavour.
remember not to season with salt until the end as in this port reduction recipe we will reduce the sauce to a thick consistency which also intensifies the flavour.
How to Make a Beurre Blanc (Butter Sauce) | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you all about BUTTER SAUCE or a Beurre Blanc! One of my Favorite Sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. I'm sure it would be delicious! Let me know what you think in the comments and what you would like to see next.
RECIPE LINK:
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Demeyere Reduction / Saucier Pan:
❤️ Zester:
❤️ Double Mesh Strainer:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
------------------------------------------------
✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
------------------------------------------------
CHEF'S ONLINE STORE:
White Wine Sauce
This is my interpretation of a basic white wine sauce which I use as a base for a lot of dishes; risotto, pasta, lasagne, moussaka to name a few...
You will need:- shallots, onion, butter, fresh thyme, white wine, double cream, crème fraiche, vegetable bouillon, flour, vegetable oil
Firstly finely chop the four shallots and the half an onion and then sweat them for 5 minutes in a pan with a little butter and oil, you can also add your sprigs of fresh thyme at this point.
After 5 minutes remove the pan from the heat and then you add half a bottle of white wine; return to the heat and reduce the sauce by half. This takes approximately 15-20 minutes.
To this reduction you can then add a pinch of ground black pepper, 250ml of vegetable bouillon and 800ml of double cream/crème fraiche combined (400ml of each); bring back to the boil and then simmer for 10 minutes.
Remove from the heat and then pass the mixture through a sieve to remove all the onions and thyme etc. Return the sauce to the pan and now you can thicken the sauce to your required consistency using a beurre meunière (this is a 50% butter, 50% flour mixture) or cornflour is equally as good mixed with a little water. Add the mixture gradually, whisking it in each time, the sauce has to be brought back to the boil for the thickening process to be effective.
If you don't want to use the sauce immediately you can cool it down for an hour and then cover and store in the fridge for 2-3 days.
Et voila! A tasty base sauce for many home-cooked favourites!
For more info, tips and recipes please visit
Follow me on twitter!