Download the FREE Upside App at upside.app.link/highfalutin to get an extra 25 cents back for every gallon on your first tank of gas. Low Carb BROWN GRAVY BATTLE! - How to Make the BEST KETO GRAVY RECIPE! Roasted meats will never taste the same again! Today we test two popular recipes for low carb brown gravy. These fit easily into a gluten-free, keto, or carnivore diet. These two recipes have been sent in by multiple followers who wanted me to test them, so today we determine which is the best. Did one of these crowd favorites come out on top? Let's find out! --------------- RECIPES WE TESTED "Irresistible Keto Brown Gravy Recipe | Low Carb Gravy" by: Southern Keto Link: ruclips.net/video/qaHAJER7I-k/видео.htmlsi=sN9udCD6FlwVt3-Z "The Ultimate Carnivore Gravy You Need For Keto!" by: Cook With Mel Link: ruclips.net/video/e6G4HBvjZBU/видео.htmlsi=b7uBWAZrRpF2GGmp #KetoGravy #LowCarbGravy #CarnivoreGravy -------------- PRODUCTS USED IN THIS VIDEO Spiral Whisk: amzn.to/3YjKVxB ProTeak Cutting Board: amzn.to/3mX5P5K My Amazon Shop: www.amazon.com/shop/highfalutinlowcarb (We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.) --------------- "SIFT Y'ALL" AND OTHER HIGHFALUTIN' MERCHANDISE Get your "SIFT, Y'ALL!" shirts, hoodies and aprons by visiting: shop.spreadshirt.com/lowcarb -------------- MY SOCIAL MEDIA LINKS Website: www.highfalutinlowcarb.com Patreon: www.patreon.com/highfalutinlowcarb Facebook: facebook.com/highfalutinlowcarb Twitter: twitter.com/hf_lowcarb Instagram: instagram.com/highfalutinlowcarb Shirts & Aprons: shop.spreadshirt.com/lowcarb Amazon Shop: www.amazon.com/shop/highfalutinlowcarb Email Inquiries: wes (at) highfalutinlowcarb (dot) com Music by Epidemic Sound -------------- THE HIGHFALUTIN' KITCHEN STUDIO GEAR Front Camera (Canon 70D): amzn.to/3dQed0a Front Camera Lens (Canon 24mm Prime): amzn.to/3qYXLhR Overhead Camera (Canon G7Xiii): amzn.to/2NHLWy3 Switti RGB LED Lights: amzn.to/3dV71zX Neewer LED Ring Light: amzn.to/3kxZwQz Comica Wireless Lavalier Mics: amzn.to/3ku9uCG Neewer Heavy Duty C-Stand: amzn.to/3uxBlGx
@@HighfalutinLowCarbWes....thank you for following through on my suggestion of Victor 's recipe. I have made this & Mel's and ❤ them both. My Pro-Tip is at Thanksgiving to bring these gravies to family functions in pre-heated, pre-prepped Yeti containers & the ones I bring ALWAYS is a hit & every drop is GONE before the "carby" gravy. Geri 👋 hey Victor!
Thank you, Lisa. I truly appreciate that. I try to be as respectful and thorough as I can. And when people specifically send me things to test, it’s a testament to their liking it, so that helps. I appreciate your kind words. Thank you. 🧡🧡
Wes, Indeed you are a Southern Gentleman by featuring what we, your loyal viewers suggest to you for the great recipes we find on the YT. Sir, you and have done BOTH of these recipes justice! Keep on being you! We all adore your channel ❤️ Geri
It's great to find a gravyvthat does NOT have cream cheese in it. I make a gravy with every meat I cook. I use the French method of adding very cold butter off heat to the meat drippings and just enough hot water to deglaze the pan. It's perfect every time and I don't need eggs, dairy or anything non carnivore. ❤
Say whaaat...Im on Hifalutin Low Carb woot woot! My followers sent me over 😅 I really appreciate the love Wes ❤ Oh if you want it thicker just cook it a little longer. Saying because you have lots left and hope you enjoy those ❤🎉 Thank you so much 😊
Hi, Mel! Thanks for being a good sport about being featured… and thanks for a delicious and inventive recipe! Can’t wait to check out more of your food. I’ll be binge watching! 🧡
@@CookwithMel1Thank you Wes for following through on my suggestion in featuring her! Mel, hooray 🎉 You are a fabulous channel to follow and have done so for over 2 years. Your husband & you produce a wonderful LIVE show that's quite interactive ❤❤❤Geri
Have you tried Perfected Xanthan Gum from Kitchen Alchemy? You don’t have to worry about it getting all gummy/clumpy when you add it to wet ingredients. I found out about it from Steven at Serious Keto. I use it all the time now.
YES! I use it as well. I learned about it from a pasta battle I did years ago featuring a recipe from the channel Keto Asian Flavors. It’s quite pricey, so I try to use “regular” xanthan gum when testing recipes for this channel, because I assume that’s what most people will be using. But if it’s just me at home, I use the perfected xanthan gum by Kitchen Alchemy! Thanks for mentioning it and commenting! :-)
Kitchen Alchemy puts out a lot of top-notch products (yes, at a price, but you get what you pay for)! Day-to-day regular cooking I do use the less expensive stuff 😇
Cooking With Mel has been on for a long time. She's got lots of great recipes. Glad you found her and made peace with Xanthan Gum in Southern Keto's recipe. Kudos all around!
As somebody who's used xanthan gum in the past the best way to introduce it to your recipe is in a slurry, mix the xantham gum with a cool or room temperature liquid like water or a little bone broth in this case, the same way you would do with cornstarch. I find that doing it that way actually cuts down on the chunks that tend to float up in the recipe
No meanness here, I hope! :-) You know I’m very honest. But I also recognize that when multiple people send me the same recipes to test, it shows that people like it. And these were both good, and serve similar, but different purposes. I’ll just leave it at that, in case you haven’t watched it all the way, yet. 🧡🧡🧡
I love your videos and educational style! Maybe you can pass on this tip - I don't remember where I learned it, but xanthan gum totally and immediately disperses into fat, no need to get rid of lumps. I've been doing it so long I didn't realize it wasn't common knowledge. I don't personally like the texture in sauces, but I use it all the time in vinaigrette salad dressings, just to give them enough body to stick to the salad and keep them from running to the bottom of the bowl. I mix the xanthan gum and olive oil first, then add the rest of the ingredients. It's like a magic trick after all the whisking I used to have to do.
That kind of whisk is by far the most common one here in sweden...at least for the past 70 years. I use only that kind of whisks. Everybody got those at home here. Just a fun fact😊 Love ypur channel❤❤❤
My description for too much xantham gum is "snotty". I love the two channels that you reviewed, today (I, usually love or learn to love all the channels that you review). It is about time for me, in the US, to go back through your Thanksgiving/ Holiday Playlist. I hope that you add this to it. Thanks for all that you do.
This recipe sounds wonderful. Cook with Mel has so many great recipes! I’ve been following her for a long time. She uses gelatin in many of her recipes instead of xanthan gum. Glad you finally checked her out, Wes
Oh Westley. Just did a lamb roast with the xanthan gum recepie, soooo good thqnks for testing this one. Also followd the creators channel. Thanks for the pointer to them. Cheers
You could add 1 tsp of Jugo to cook with Mel recipe to get the more brown color. It has 1 carb per teaspoon so by the time you divide up the gravy it’s like nine at all
@@HighfalutinLowCarb Since you've tasted it, do you think chicken broth/cubes wouId work in this recipe? I Iike CampbeII's turkey gravy in a jar, it's quite expensive these days.
I make all of my gravies (when I make them) like the first one. I've even done it for Thanksgiving for guests, and they couldn't tell the difference between my keto gravy, or regular flour-based gravy.
I love the term “Gravy Event!” I hope there’s one in my future! If I wasn’t such an impatient cook, I might try these with Chris Cooks Nashville’s faux mashed potatoes? Anyway, great video! I could watch & listen to you reading the phone book - you’re the best!! 😘
Thank you so much for doing this! I love both Mel and Victor! Mel is from Australia and she is the one that made the carnivore flour I use-a true 0 carb flour! Great job as always, Wes!
I love listening to you and appreciate how you give the credit to the creator of the recipe. So many people want the thunder, you always give them the credit and your always honest but kind opinion.
Except for the paparika, the first recipe is the EXACT recipe I have been using for brown gravy ever since I started this way of eating years ago (so I might question the Southern Keto development of that recipe). I have found that the trick to keep xanthan gum from clumping is that it needs to be mixed with fat. I have my butter softened and I mash my xanthan gum into the softened butter with a fork and then add it to whatever I'm making ... I've never had any clumping and in savory dishes, even if the recipe doesn't call for butter, a tablespoon or two of butter doesn't matter and takes care of any clumping issue. When I have pan drippings, I still use the 4 tbsp of butter and just adjust the amount of beef broth to allow for the drippings. MMMMMMMMM 😋
For gravy, I prefer guar gum over xanthan gum. I don't get the slimy feel that way. Guar also works better to incorporate if you mix it with the fat before mixing it into the liquid. The fat slows down the gelling effect of the guar when added to the liquid.
Arrowroot can be used in place of xanthum gum...either way, u can mix and blend it first in a small amount of liquid before adding to all the gravy to help with smoothness.
@@beejereeno2 that's ok... I know that, but 1 tablespoon in 2 cups is so diluted I'm not going to stress about it. Gravy is a once every 2 months treat.
@@beejereeno2 For type 1 diabetes, nothing is really off limits. For type 2, when used as a thickening agent (rather than a main ingredient), so little is used that it barely causes a blip in blood glucose. Example: I made a stir-fry a few days ago. I used tapioca starch as a thickening agent. I used 2 teaspoons for a 6-serving meal. Listed serving size, per the package, is 4 teaspoons. Those 4 teaspoons have 9 g carbs. Half of that would be 4.5 g carbs. Over 6 servings? Negligible. Add in all the protein and fiber from the meat and veggies, it really doesn't add up to very much. I wear a CGM. I got a blood glucose rise of 30 mg/dl. I think that's completely acceptable to the vast majority of people.
Thanks for doing this Wes. We all love gravy. That Xanthan gum gravy was really thick. I usually like to make my grave a little thinner. I decided to do a little research. To thicken 1 cup of liquid Google says you need 2 tablespoons of flour which is 12 grams of carbs and .4 grams of fiber for 11.5 net carbs. So, if you can hold back enough and only have 1/3 cup of gravy its only 3.9 grams of carbs. I am not a keto purist and when I have a very occasional "gravy event" I'm going for the real deal.
He said he wouId make the pucks a bit smaIIer, that wouId spread the cost over many gravies. StiII, initiaI investment in today's infIati0n couId stiII be a chaIIenge.
Hi Wes We have been hit pretty by Hurricane’s Helene’s fury 10 days now power 8 days no water 12 days no internet Lots of trees down All over Augusta especially on Highland Avenue It will take the city months and months to clean it all up Recipe for your brown gravy looks really good I hope that you are well
Ursula, I’m so thankful to hear from you! I can’t believe that Augusta was hit that hard. I’m finally seeing posts from friends and family in the area and it’s been bad. Please stay safe. God bless you! 🧡🧡🧡
Really enjoyed this gravy event, and I’m so happy that you finally discovered the brilliant Mel! Her recipes and channel are always on the top of my watching list. Bring on Thanksgiving!
Something I learned the hard way - and which was explained to me by Chris Cooking Nashville when discussing the cooking mistakes in his recipes: to avoid eggy taste and flavour in carnivore dishes, the eggs should be slow-cooked WITH some SALT to achieve complete elimination of extra moisture which is the thing that holds that eggy flavour.
Hey Wes! If you stir the xanthan gum in with your spices, and then stir it in, you can prevent it from lumping. Thanks for the video. (what about file powder?)
His mashed potatoes are good. You should give them a try with one of these gravies on top! I've made Mel's gravy a number of times. I like it. Haven't tried Victors yet, but I will now!
Wes, wouldn't it work out better to mix the xanthan gum with the seasonings, then sift it into the gravy liquid? I think it would mix in without clumping up.
I didn't realize it until I watched your video but I made Victor's @southernketo gravy and paired it with turkey meatballs a while back. It was yum 😋 He has a white creamy version also that he pairs with chicken fried steak (cubed beef) or in my case just chicken 🙂 Victor has some amazing easy to put together recipes savory and sweet that you would think you slaved over a hot stove for hours making. Thank you Wes for testing out his gravy. I know it means a lot to him to have you review his recipes ❤
Day before Thanksgiving here and I want gravy! I want to make Mel's. Not sure if I can get up to do it. Lol. I'm exhausted from making all my non keto family's food. I WILL be making this. Thanks, Wes for telling us about Mel's and Southern Keto's food channels. Happy Thanksgiving!!!
if you boil a small onion until very soft and blend it with pan drippings, broth and a bit of oil or fat it makes a great gravy too. Would not add too many carbs if you just eat a small portion and it's clean/grain free. The egg gravy looks interesting; I must try.
to avoid the xantham gum, i would be tempted to try a simple butter and almond flour roux to start, then mix in the stock and spicing. good video, again.
Thank you for this you are so lovely to listen too and watch, so thoughtful considerate and full of knowledge Out of interest what is your ultimate gravy mix 🙏♥️
I first heard the word "claggy" from a UK comedienne. Never heard someone from the US say it before. Thanks for this battle so I now know what to do with the liquid from my pot roasts!
also, I think that egg mixture is thick enough that you don't need the mold. I'd just put blobs on a parchment covered plate in the freezer then bag when frozen
I am looking forward to trying each of these. At the moment, I am using Victoria’s Keto kitchen flour mix and then make it as usual from there with either meat drippings or broth from the store
Xanthan gum is better for cold applications, such as salad dressings, could soups, and sauces that are cold. Glucomannan (powdered konjac root) is superior for thickening soups, gravies, and sauces that are hot. Xanthan gum can be added to the recipe at any time, where glucomannan is best added at the end of cooking time. Both can be dispensed more easily with a salt shaker or spice jar that has a shaker top. You're welcome!
After years of using xanthan gum in gravy and sauces, i find guar gum and it's been a total game changer. Also works great if the xanthan gum or psyllium or gelatin has gotten thick to the point of being like jello or snot (my sister's description) texture, guitar gum will take that globby texture and smooth it out. But for gravy i like goat gum by itself. It actually works in place of flour when making a roux in much smaller amounts of course.
Aussie here... Mel lives in Australia, but her accent isn't Australian. I originally thought Kiwi but shes mentioned Johannesburg in a show, so it could be South Africa/ Australian.
Thanks for sharing I follow “Cook with Mel “ she’s great and has lots of recipes and also if you have sweet tooth she has that too lots of stuff l follow you too 🙏❤️
EIIen, if you have a sweet tooth you shouId watch Victor at Southern Keto. He admits he loves his sweets and just did a copycat of MAGlC BAKER'S BLEND for cost savings.
Have you tried ChrisCookingNashville's "Zero-Carb Carnivore Gravy Technique"? He makes a white gravy in the video but has text explaining how to do a brown gravy.
Everyone keeps doing these keto gravies and using xantham gum which is high in carbs and produced in a factory, is there anyway to thicken without using it??
@truthmatters8241 sorry I missed it...I checked the comments yesterday last and don't get notified of a new comment cos it's Wes video. Going to check right now...thanks for letting me know 😊
Hey Wes, have you ever tried using perfected xantham gum? I think it is processed in a way so it supposedly doesn't clump together in liquids as much as regular xantham gum.
It's a stainless steel pan and a stainless steel whisk, so no more scratches than just using a regular spoon. I wouldn't use it in a non-stick pan, though.
I realize this makes me a heretic, but let's use some common sense here. One TBSP of corn starch is 7 grams of carbs. You use two TBSPs to thicken two cups of fluid. You get 4-6 servings. That is anywhere from 3.5 to 2.3 carbs per serving. Gravy is a condiment, not a side dish. Brown gravy doesn't have to be complicated.
For those who don't object to using King Arthur's Keto Wheat flour, it works just like all purpose flour. Maybe I'm overly sensitive, but that eggwhite preparation is very unappetizing.
On the contrary here Karen. I have found Mel's recipe to be quite luscious on the palate & have done the Wes week trick too in using the pan drippings....yum!
@@karenn993 Thus reminded me of my Grandmother's 👵 gravy recipe. 😢 Happy tear memories...when she wanted BROWN coloring....she added something called Maggi(spelling?) 🤔
@@InTheMiddleOfAForest Yes its similar to Kitchen Bouquet which I use when I want a darker gravy. Interestingly I don't know what's in it. Perhaps I should look.
It would cost me 200 bucks to get all the flours and sugar subs to make all these things. Gravy is no different. Save yourself some money. Get McCormick Brown Gravy mix. Makes 4 - 1/4 cup servings @ 4 Carbs and no Sugar. What's not to like? Just saying.
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Low Carb BROWN GRAVY BATTLE! - How to Make the BEST KETO GRAVY RECIPE!
Roasted meats will never taste the same again! Today we test two popular recipes for low carb brown gravy. These fit easily into a gluten-free, keto, or carnivore diet. These two recipes have been sent in by multiple followers who wanted me to test them, so today we determine which is the best. Did one of these crowd favorites come out on top? Let's find out!
---------------
RECIPES WE TESTED
"Irresistible Keto Brown Gravy Recipe | Low Carb Gravy"
by: Southern Keto
Link: ruclips.net/video/qaHAJER7I-k/видео.htmlsi=sN9udCD6FlwVt3-Z
"The Ultimate Carnivore Gravy You Need For Keto!"
by: Cook With Mel
Link: ruclips.net/video/e6G4HBvjZBU/видео.htmlsi=b7uBWAZrRpF2GGmp
#KetoGravy #LowCarbGravy #CarnivoreGravy
--------------
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Get your "SIFT, Y'ALL!" shirts, hoodies and aprons by visiting: shop.spreadshirt.com/lowcarb
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Website: www.highfalutinlowcarb.com
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Use half the xanthan gum and temper in an egg yolk. No slime. No egg taste. Kind of a custard method.
Wes, thank you so much for testing this recipe! This was one of my first videos ever and I'm glad to see you found it!
You are so welcome, Victor! It came recommended several times. Tasty, as always! 🙂
@@HighfalutinLowCarbawesome! Thank you again! 🙏🏻
@@HighfalutinLowCarbWes....thank you for following through on my suggestion of Victor 's recipe. I have made this & Mel's and ❤ them both. My Pro-Tip is at Thanksgiving to bring these gravies to family functions in pre-heated, pre-prepped Yeti containers & the ones I bring ALWAYS is a hit & every drop is GONE before the "carby" gravy. Geri 👋 hey Victor!
@@InTheMiddleOfAForesthey Geri! Thank you for the suggestion!
@@southernketo my pleasure V 😃
Just wanted to say, its impressive how thoughtful you are to every detail of the recipe and being fair judging each one. ⭐⭐⭐⭐⭐
Thank you, Lisa. I truly appreciate that. I try to be as respectful and thorough as I can. And when people specifically send me things to test, it’s a testament to their liking it, so that helps.
I appreciate your kind words. Thank you. 🧡🧡
Gravy - What’s not to love? Thanks for the intro to a new channel, too.
Wes, Indeed you are a Southern Gentleman by featuring what we, your loyal viewers suggest to you for the great recipes we find on the YT. Sir, you and have done BOTH of these recipes justice! Keep on being you! We all adore your channel ❤️ Geri
Thank you so much for the kind words, Geri! Truly appreciated. 🧡🧡
It's great to find a gravyvthat does NOT have cream cheese in it. I make a gravy with every meat I cook. I use the French method of adding very cold butter off heat to the meat drippings and just enough hot water to deglaze the pan. It's perfect every time and I don't need eggs, dairy or anything non carnivore. ❤
Say whaaat...Im on Hifalutin Low Carb woot woot! My followers sent me over 😅
I really appreciate the love Wes ❤
Oh if you want it thicker just cook it a little longer. Saying because you have lots left and hope you enjoy those ❤🎉
Thank you so much 😊
Hi, Mel! Thanks for being a good sport about being featured… and thanks for a delicious and inventive recipe! Can’t wait to check out more of your food. I’ll be binge watching! 🧡
@HighfalutinLowCarb thank you so much Wes...it's an honor! You're someone I look up to in our lifestyle 🥰
@@CookwithMel1 well Mel you picked up another watcher......if Wes gives you a thumbs up then it must be good
@stevebrowning-qy2ft thank you...Im so happy 😊
@@CookwithMel1Thank you Wes for following through on my suggestion in featuring her! Mel, hooray 🎉 You are a fabulous channel to follow and have done so for over 2 years. Your husband & you produce a wonderful LIVE show that's quite interactive ❤❤❤Geri
Have you tried Perfected Xanthan Gum from Kitchen Alchemy? You don’t have to worry about it getting all gummy/clumpy when you add it to wet ingredients. I found out about it from Steven at Serious Keto. I use it all the time now.
YES! I use it as well. I learned about it from a pasta battle I did years ago featuring a recipe from the channel Keto Asian Flavors.
It’s quite pricey, so I try to use “regular” xanthan gum when testing recipes for this channel, because I assume that’s what most people will be using. But if it’s just me at home, I use the perfected xanthan gum by Kitchen Alchemy!
Thanks for mentioning it and commenting! :-)
Kitchen Alchemy puts out a lot of top-notch products (yes, at a price, but you get what you pay for)! Day-to-day regular cooking I do use the less expensive stuff 😇
Cooking With Mel has been on for a long time. She's got lots of great recipes. Glad you found her and made peace with Xanthan Gum in Southern Keto's recipe. Kudos all around!
As somebody who's used xanthan gum in the past the best way to introduce it to your recipe is in a slurry, mix the xantham gum with a cool or room temperature liquid like water or a little bone broth in this case, the same way you would do with cornstarch. I find that doing it that way actually cuts down on the chunks that tend to float up in the recipe
Oh no!!! This competition is going to be mean. They are both on my list of favorite creators.
No meanness here, I hope! :-) You know I’m very honest. But I also recognize that when multiple people send me the same recipes to test, it shows that people like it. And these were both good, and serve similar, but different purposes. I’ll just leave it at that, in case you haven’t watched it all the way, yet.
🧡🧡🧡
Yep, and the Keto Twins
I will forever refer to a meal needing gravy as a "gravy event"
😂
Love both Victor and Mel. Wes, you always gracious and love what you do too.
🧡🧡
I love your videos and educational style! Maybe you can pass on this tip - I don't remember where I learned it, but xanthan gum totally and immediately disperses into fat, no need to get rid of lumps. I've been doing it so long I didn't realize it wasn't common knowledge. I don't personally like the texture in sauces, but I use it all the time in vinaigrette salad dressings, just to give them enough body to stick to the salad and keep them from running to the bottom of the bowl. I mix the xanthan gum and olive oil first, then add the rest of the ingredients. It's like a magic trick after all the whisking I used to have to do.
What a great tip! Thanks for sharing!! 🙂
OMG, such a simpIe and heIpfuI tip! GENIUS!
Congratulations Victor for being showcased on HFLC !
Woohoo! 🎉
When you started making that egg white gravy I was saying aww heck no Wesley! But after seeing how it turned out, imma gonna have to try that!!
That kind of whisk is by far the most common one here in sweden...at least for the past 70 years. I use only that kind of whisks. Everybody got those at home here. Just a fun fact😊 Love ypur channel❤❤❤
My description for too much xantham gum is "snotty". I love the two channels that you reviewed, today (I, usually love or learn to love all the channels that you review). It is about time for me, in the US, to go back through your Thanksgiving/ Holiday Playlist. I hope that you add this to it. Thanks for all that you do.
This recipe sounds wonderful. Cook with Mel has so many great recipes! I’ve been following her for a long time. She uses gelatin in many of her recipes instead of xanthan gum.
Glad you finally checked her out, Wes
If you mix the xanthan gum in the dry ingredients before you add them it lessons the clumping ❤.
Oh Westley. Just did a lamb roast with the xanthan gum recepie, soooo good thqnks for testing this one. Also followd the creators channel. Thanks for the pointer to them. Cheers
You could add 1 tsp of Jugo to cook with Mel recipe to get the more brown color. It has 1 carb per teaspoon so by the time you divide up the gravy it’s like nine at all
That was more than interesting, thank you so much Wes, we all know keto gravy is not easy to achieve. Can't wait to try these ☺️
Just in time for Thanksgiving!!!! Thank you for putting these recipes to the test!
That’s what I was thinking! Can’t have Thanksgiving without gravy! (It’s basically gravy season coming up! LOL!)
@@HighfalutinLowCarb Since you've tasted it, do you think chicken broth/cubes wouId work in this recipe? I Iike CampbeII's turkey gravy in a jar, it's quite expensive these days.
I make all of my gravies (when I make them) like the first one. I've even done it for Thanksgiving for guests, and they couldn't tell the difference between my keto gravy, or regular flour-based gravy.
I love the term “Gravy Event!” I hope there’s one in my future! If I wasn’t such an impatient cook, I might try these with Chris Cooks Nashville’s faux mashed potatoes? Anyway, great video! I could watch & listen to you reading the phone book - you’re the best!! 😘
Thank you so much for doing this! I love both Mel and Victor! Mel is from Australia and she is the one that made the carnivore flour I use-a true 0 carb flour! Great job as always, Wes!
😁
I love listening to you and appreciate how you give the credit to the creator of the recipe. So many people want the thunder, you always give them the credit and your always honest but kind opinion.
Except for the paparika, the first recipe is the EXACT recipe I have been using for brown gravy ever since I started this way of eating years ago (so I might question the Southern Keto development of that recipe). I have found that the trick to keep xanthan gum from clumping is that it needs to be mixed with fat. I have my butter softened and I mash my xanthan gum into the softened butter with a fork and then add it to whatever I'm making ... I've never had any clumping and in savory dishes, even if the recipe doesn't call for butter, a tablespoon or two of butter doesn't matter and takes care of any clumping issue. When I have pan drippings, I still use the 4 tbsp of butter and just adjust the amount of beef broth to allow for the drippings. MMMMMMMMM 😋
For gravy, I prefer guar gum over xanthan gum. I don't get the slimy feel that way. Guar also works better to incorporate if you mix it with the fat before mixing it into the liquid. The fat slows down the gelling effect of the guar when added to the liquid.
Just dashed over from Victors LIVE and his Premiere flour video. Thanks for this Wes 🙌
Nice! Thanks for popping in, Sami! 🧡
Arrowroot can be used in place of xanthum gum...either way, u can mix and blend it first in a small amount of liquid before adding to all the gravy to help with smoothness.
I just used arrowroot to thicken a stir-fry sauce a couple of days ago. My non-keto hubby approved.
That's my favorite thickener, too. I also use bouillon granules and kitchen bouquet to make my gravies.
Arrowroot is still a starch (like tapioca, lupin, chickpea, etc.) and I would not recommend it for diabetics or those who are starch-aversive.
@@beejereeno2 that's ok... I know that, but 1 tablespoon in 2 cups is so diluted I'm not going to stress about it. Gravy is a once every 2 months treat.
@@beejereeno2 For type 1 diabetes, nothing is really off limits. For type 2, when used as a thickening agent (rather than a main ingredient), so little is used that it barely causes a blip in blood glucose.
Example: I made a stir-fry a few days ago. I used tapioca starch as a thickening agent. I used 2 teaspoons for a 6-serving meal. Listed serving size, per the package, is 4 teaspoons. Those 4 teaspoons have 9 g carbs. Half of that would be 4.5 g carbs. Over 6 servings? Negligible. Add in all the protein and fiber from the meat and veggies, it really doesn't add up to very much. I wear a CGM. I got a blood glucose rise of 30 mg/dl. I think that's completely acceptable to the vast majority of people.
Thanks for doing this Wes. We all love gravy. That Xanthan gum gravy was really thick. I usually like to make my grave a little thinner. I decided to do a little research. To thicken 1 cup of liquid Google says you need 2 tablespoons of flour which is 12 grams of carbs and .4 grams of fiber for 11.5 net carbs. So, if you can hold back enough and only have 1/3 cup of gravy its only 3.9 grams of carbs. I am not a keto purist and when I have a very occasional "gravy event" I'm going for the real deal.
I have better luck with xanthan gum if I mix it together with all the spices and then dump it in.
Bless you, Wes. You have marvelous timing, doing this just in time for holiday cooking.
I’m so glad you finally did one of Mel’s recipes. She has so many awesome recipes!!🎉
A cookie or ice cream scoop would work to portion that second recipe out
But some of us have to take into consideration the cost, a dozen egg whites aren't cheap. I'd opt for the first one if you're on SS.
He said he wouId make the pucks a bit smaIIer, that wouId spread the cost over many gravies. StiII, initiaI investment in today's infIati0n couId stiII be a chaIIenge.
Great recipes in time for the upcoming holidays! Thank you, Wes!
You bet! Getting to be that time! 🙃
Hi Wes
We have been hit pretty by Hurricane’s Helene’s fury
10 days now power
8 days no water
12 days no internet
Lots of trees down All over Augusta especially on Highland Avenue
It will take the city months and months to clean it all up
Recipe for your brown gravy looks really good
I hope that you are well
Ursula, I’m so thankful to hear from you! I can’t believe that Augusta was hit that hard. I’m finally seeing posts from friends and family in the area and it’s been bad. Please stay safe. God bless you! 🧡🧡🧡
@@HighfalutinLowCarb thank you
Check out Sammy Rose's "5 minute keto brown gravy" from three years ago. She’s likely the one who deserves the credit for one of these recipes.
Really enjoyed this gravy event, and I’m so happy that you finally discovered the brilliant Mel! Her recipes and channel are always on the top of my watching list. Bring on Thanksgiving!
Something I learned the hard way - and which was explained to me by Chris Cooking Nashville when discussing the cooking mistakes in his recipes: to avoid eggy taste and flavour in carnivore dishes, the eggs should be slow-cooked WITH some SALT to achieve complete elimination of extra moisture which is the thing that holds that eggy flavour.
Hey Wes!
If you stir the xanthan gum in with your spices, and then stir it in, you can prevent it from lumping.
Thanks for the video.
(what about file powder?)
Mel's egg disc reminds me of when Chris Cookin Nashville makes his Faux mashed potatoes. I have yet to make it.
everything he makes is just different forms of egg whites lol.
His mashed potatoes are good. You should give them a try with one of these gravies on top! I've made Mel's gravy a number of times. I like it. Haven't tried Victors yet, but I will now!
I think both recipes might originate from the viral egg white pudding recipe...mine certainly did...thanks guys ❤
Gravy is an event! Thanks for sharing these, I'll be going to the other sites!
Wes, wouldn't it work out better to mix the xanthan gum with the seasonings, then sift it into the gravy liquid? I think it would mix in without clumping up.
I didn't realize it until I watched your video but I made Victor's @southernketo gravy and paired it with turkey meatballs a while back. It was yum 😋 He has a white creamy version also that he pairs with chicken fried steak (cubed beef) or in my case just chicken 🙂 Victor has some amazing easy to put together recipes savory and sweet that you would think you slaved over a hot stove for hours making. Thank you Wes for testing out his gravy. I know it means a lot to him to have you review his recipes ❤
HI ShariR- my Southern Ket0 sister, nice to see you here. Victor's stuff is so simpIe and tasty- I agree!
@@truthmatters8241Hey girl 👋👋👋 Great to see you here too ❤
Bet those gravies would be great on the egg "mock mashed potatoes"!
I know Mel's is! Gonna try Victors next.
😅I use Victoria's keto kitchen flour j7st like u would regular flour, and it works great too!
the 2nd one looks like it would be great with turkey drippings for Thanksgiving because of the light color. will definitely be trying some gravy soon!
What a pleasure to watch your presentation. Thank you.
Thank you for the kind comment! Glad you enjoyed! 🧡🧡
Day before Thanksgiving here and I want gravy! I want to make Mel's. Not sure if I can get up to do it. Lol. I'm exhausted from making all my non keto family's food. I WILL be making this. Thanks, Wes for telling us about Mel's and Southern Keto's food channels. Happy Thanksgiving!!!
I use arrowroot, Kitchen Bouquet, bouillon granules, and any other flavor spices to make my brown gravy.
How did you know I was looking this up yesterday and trying to figure out which was best?😅
if you boil a small onion until very soft and blend it with pan drippings, broth and a bit of oil or fat it makes a great gravy too. Would not add too many carbs if you just eat a small portion and it's clean/grain free. The egg gravy looks interesting; I must try.
Thank for testing these recipes! Love your channel!
Another great video Wes, thanks so much!
Thanks!
Thanks Wes! These are gravyrecipes to try for this fall/winter
to avoid the xantham gum, i would be tempted to try a simple butter and almond flour roux to start, then mix in the stock and spicing. good video, again.
Thank you for this you are so lovely to listen too and watch, so thoughtful considerate and full of knowledge
Out of interest what is your ultimate gravy mix 🙏♥️
How'd you know I've been missing gravy with my roasts?
I first heard the word "claggy" from a UK comedienne. Never heard someone from the US say it before. Thanks for this battle so I now know what to do with the liquid from my pot roasts!
Can't wait to try these. Thank you!!❤
I definitely need to have more gravy events :-)
also, I think that egg mixture is thick enough that you don't need the mold. I'd just put blobs on a parchment covered plate in the freezer then bag when frozen
I love that tip @@beckyev1965❤
I am looking forward to trying each of these. At the moment, I am using Victoria’s Keto kitchen flour mix and then make it as usual from there with either meat drippings or broth from the store
You make 'standard' gravy with her flour blend? I use the 2.0 but haven't tried it on anything like this just baked goods.
Thanks for the gravy, Wes!
Awesome! Would you please do Maria Emmerich’s grits recipe vs another?
Xanthan gum is better for cold applications, such as salad dressings, could soups, and sauces that are cold. Glucomannan (powdered konjac root) is superior for thickening soups, gravies, and sauces that are hot. Xanthan gum can be added to the recipe at any time, where glucomannan is best added at the end of cooking time. Both can be dispensed more easily with a salt shaker or spice jar that has a shaker top. You're welcome!
After years of using xanthan gum in gravy and sauces, i find guar gum and it's been a total game changer. Also works great if the xanthan gum or psyllium or gelatin has gotten thick to the point of being like jello or snot (my sister's description) texture, guitar gum will take that globby texture and smooth it out. But for gravy i like goat gum by itself. It actually works in place of flour when making a roux in much smaller amounts of course.
Aussie here... Mel lives in Australia, but her accent isn't Australian. I originally thought Kiwi but shes mentioned Johannesburg in a show, so it could be South Africa/ Australian.
Thanks for sharing I follow “Cook with Mel “ she’s great and has lots of recipes and also if you have sweet tooth she has that too lots of stuff l follow you too 🙏❤️
❤❤❤
I’ll be binge-watching her channel soon! 🧡
Yes Ellen! Mel is great 👍 and I too love her LIVE shows ❤
EIIen, if you have a sweet tooth you shouId watch Victor at Southern Keto. He admits he loves his sweets and just did a copycat of MAGlC BAKER'S BLEND for cost savings.
@@truthmatters8241 Check out Mel's channel for HER keto flour! Mel does TONS of baking videos for delicious recipes!
yum
Oh great gravy!!
Mel's version is so much better with pan drippings because of the fat content :-)
Oh, I bet! They would both take well to all the fatty, crumbly goodness from the pan drippings. 😋
@HighfalutinLowCarb All we need is for someone to concoct a keto beurre manie and we would all be in hog heaven ;-)
@@---qr7nqChris Cooking Nashville did that a few weeks ago 😃
I'm a writer and I learned a new word today. Claggy: adj. Thick, sticky, or muddy. I like it!
:-)
...and it goes perfectly with "stodgy"!!
That's a word I grew up with to describe Auckland NZ's mega humid summers ...
Many decades ago in Australia we could buy a pot of very thick white glue paste called Clag.
Oh, goodness. I've used that word my whole life (I'm 56), not knowing it was a real word. I always thought it was a "Southern Slang".
P.S. those are some GORGEOUS spoons, Wes! Where can one get them?
Great thumbnail pic!
Try using Tara Gum instead of the xanthan gum. I like it much much better in anything. end it doesn’t take as much
Hi Wes! You look great!
Hey, thanks!🧡
Have you tried ChrisCookingNashville's "Zero-Carb Carnivore Gravy Technique"? He makes a white gravy in the video but has text explaining how to do a brown gravy.
If you dont need quite so much gravy, you could maybe just back off the broth a bit to make it thicker, too. Depending on how many you're feeding.
Yummy 😋!!
Can you just add the beef gelatin to the first one instead of xanthan gum?
Everyone keeps doing these keto gravies and using xantham gum which is high in carbs and produced in a factory, is there anyway to thicken without using it??
Can you make chicken gravy this way
Yes...just use chicken stock/broth and maybe chicken seasoning 😊
@@CookwithMel1 Nice to know, I asked this beIow another comment.
@truthmatters8241 sorry I missed it...I checked the comments yesterday last and don't get notified of a new comment cos it's Wes video. Going to check right now...thanks for letting me know 😊
Thx u
Hey Wes, have you ever tried using perfected xantham gum? I think it is processed in a way so it supposedly doesn't clump together in liquids as much as regular xantham gum.
Indeed! That's worth a google search! Thanks!!
xanthan* and it's better for cold things, not hot things.
Does the wisk not scratch the pan?
It's a stainless steel pan and a stainless steel whisk, so no more scratches than just using a regular spoon. I wouldn't use it in a non-stick pan, though.
Thank you
I realize this makes me a heretic, but let's use some common sense here. One TBSP of corn starch is 7 grams of carbs. You use two TBSPs to thicken two cups of fluid. You get 4-6 servings. That is anywhere from 3.5 to 2.3 carbs per serving. Gravy is a condiment, not a side dish. Brown gravy doesn't have to be complicated.
Even just 1 tsp of cornstarch spread across 5 cups of gravy will send my blood sugar to the moon, no thanks.
Hmm.. I didn't think it was compIicated at aII. Just a different method. ReIax.
3 carbs is alot though
😊
😀
For those who don't object to using King Arthur's Keto Wheat flour, it works just like all purpose flour. Maybe I'm overly sensitive, but that eggwhite preparation is very unappetizing.
Great tip! I’ll be honest and say I haven’t used it yet and need to test it out. Thanks for the reminder!
On the contrary here Karen. I have found Mel's recipe to be quite luscious on the palate & have done the Wes week trick too in using the pan drippings....yum!
@@InTheMiddleOfAForest Much of enjoying food is that it's attractive to the eye. To me this is not.
@@karenn993 Thus reminded me of my Grandmother's 👵 gravy recipe. 😢 Happy tear memories...when she wanted BROWN coloring....she added something called Maggi(spelling?) 🤔
@@InTheMiddleOfAForest Yes its similar to Kitchen Bouquet which I use when I want a darker gravy. Interestingly I don't know what's in it. Perhaps I should look.
💜💜💜💜💜💜
Could you use guar gum as a sub for xanthan? I've used guar, but I'm not keto. Guar sits better in my tummy.
I would still use a packet of low sodium brown gravy. At one carb per serving, it is pretty easy to plan ahead and shave a carb off a previous meal.
It would cost me 200 bucks to get all the flours and sugar subs to make all these things. Gravy is no different. Save yourself some money. Get McCormick Brown Gravy mix. Makes 4 - 1/4 cup servings @ 4 Carbs and no Sugar. What's not to like? Just saying.