Gravy

Gravy is a type of sauce that is typically made from the juices that naturally run from meats or vegetables during cooking. It is often thickened with wheat flour or cornstarch for added texture. Gravy is a staple in many cuisines and is commonly served with roast meats, mashed potatoes, rice, and other dishes.

Preparation

Gravy is traditionally prepared by collecting the drippings from roasted meats, such as beef, chicken, or pork. These drippings are then combined with a thickening agent, such as flour or cornstarch, to create a smooth sauce. The mixture is typically cooked over low heat until it reaches the desired consistency.

Ingredients

• Meat drippings: The base of most gravies, providing flavor and richness.
• Thickening agents: Commonly flour or cornstarch, used to achieve the desired thickness.
• Broth or stock: Often added to increase volume and enhance flavor.
• Seasonings: Such as salt, pepper, and herbs like thyme or rosemary.

Method

1. Collect drippings: After roasting meat, pour off the drippings into a pan. 2. Deglaze the pan: Add a small amount of broth or water to the roasting pan and scrape up any browned bits. 3. Thicken the gravy: Mix flour or cornstarch with a small amount of cold water to form a slurry, then whisk it into the drippings. 4. Simmer: Cook the mixture over low heat, stirring constantly, until it thickens. 5. Season: Add salt, pepper, and any desired herbs or spices.

Types of Gravy

Gravy can vary widely depending on the ingredients and cooking methods used. Some common types include:

• Brown gravy: Made from the drippings of roasted meats, often beef or pork.
• White gravy: Typically made with milk and thickened with flour, often served with biscuits in Southern United States cuisine.
• Vegetarian gravy: Made without meat drippings, often using vegetable broth and mushrooms for flavor.

Cultural Variations

Gravy is a versatile sauce that appears in many forms across different cultures:

• In the United Kingdom, gravy is a staple accompaniment to Sunday roasts and Yorkshire pudding.
• In France, similar sauces are known as "jus" and are often more refined, using wine or brandy for deglazing.
• In India, "gravy" refers to the sauce component of many curry dishes, often made with a base of onions, tomatoes, and spices.

Serving Suggestions

Gravy is commonly served with a variety of dishes, enhancing their flavor and moisture:

• Roast meats: Such as turkey, chicken, or beef.
• Mashed potatoes: A classic pairing, especially in American and British cuisine.
• Biscuits: In the Southern United States, white gravy is often served over biscuits for breakfast.

Related pages

• Sauce
• Roasting
• Thickening agent
• Broth