Yannick Alléno’s Brown Gravy


For the holiday season, Michelin-starred chef Alléno shares his classic brown gravy recipe.  



3 ½ Tbsp butter
½ Tbsp butter
6 ½ Tbsp grapeseed oil
½ Tbsp grapeseed oil
½ C carrots, chopped
½ C celery stalk, chopped
½ C white onions, chopped
½ C shallots, minced
2 lbs beef trimmings, rough chopped
2 garlic cloves, minced
2 tsp tomato paste
1 C tomato, chopped
1 bouquet garni (3 pieces each thyme, bay leaves, and parsley)
1 ½ tsp kosher salt
½ Tbsp black peppercorns, crushed
10 C water
½ C water



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • Large saucepan
  • Saute pan
  • Wire rack
  • Sheet or baking pan
  • Fine mesh chinois
  • Cheesecloth
  • Butcher’s twine or cotton string
  • Spoon


Prepping time: 30 minutes / Cooking time: 5 - 6 hours (excludes sous-vide cooking)




For the Brown Gravy:

  1. In a large saucepot, heat ½ tablespoon butter and 6 ½ tablespoons grapeseed oil.
  2. Add carrots, celery, shallots, and onions and cook over medium-high heat. Cook for 5-7 minutes or until the mixture is toasted and slightly brown.
  3. Then add the 3 ½ tablespoons of butter and immediately place the saucepot in a preheated oven at 400°F (204°C) for an additional 5-7 minutes.
  4. In a saute pan, heat up a ½ tablespoon grapeseed oil and begin to cook the beef trimmings over high heat.
  5. Once evenly browned, remove the meat from the pan and place on a wire rack with a baking pan underneath to catch the drippings for later.
  6. Add ¼ cup water to the saute pan to deglaze and save to add to the saucepot.
  7. Take the saucepot with the vegetables from the oven, add the garlic and tomato paste and stir to mix well. Next, drain the excess oil from the saucepot so the vegetable compote is all that remains.
  8. Add the browned meat, the glaze from the saucepan, and any strained drippings from the baking pan, but not the fat (if any).
  9. Add the herbs, peppercorns, salt, and fresh chopped tomato. Add 4 cups of water and leave to cook over low heat.
  10. Continuously and gradually add more water as the water levels reduce and lower until all the water has been used. This step will take place over the course of 4 hours.
  11. After pouring the last remaining amount of water, strain the pot using a fine mesh chinois and a cheesecloth.
  12. Place the liquid contents in a saucepan and begin to reduce over low heat for another 30 minutes.
  13. Then strain again and reduce over low heat for the remainder of the time. The color will gradually intensify into a deep chestnut brown color.

To Serve:

Spoon over a sous-vide prepared meat.

Developed by Chef Yannick Alléno. Featured in Sous-Vide magazine Fall/Winter 2017.

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