Gravy

Mashed potatoes with gravy

Gravy is a sauce, often made from the juices that run naturally during cooking and often thickened with wheat flour or cornstarch for added texture. It is commonly served with roast meat, mashed potatoes, rice, and other foods.

Preparation

Gravy is typically made by using the drippings from cooked meat. These drippings are combined with a thickening agent such as flour or cornstarch. The mixture is then cooked over low heat until it reaches the desired consistency. Additional ingredients such as broth, wine, or cream may be added to enhance the flavor.

Types of Gravy

• Brown Gravy: Made from the drippings of roasted meat, often beef or pork, and thickened with flour.
• White Gravy: Also known as country gravy, it is made with milk and thickened with flour, often served with biscuits or chicken fried steak.
• Giblet Gravy: Made using the giblets of a turkey or chicken, often served with Thanksgiving or Christmas meals.

Uses

Gravy is a versatile sauce that can be used in a variety of dishes. It is commonly poured over mashed potatoes, roast meats, and stuffing. Gravy can also be used as a base for stews and casseroles.

Cultural Variations

Gravy recipes and uses vary widely across different cultures. In the United Kingdom, gravy is often served with Sunday roast. In the United States, it is a staple of Thanksgiving and Christmas dinners. In India, gravies are often spiced and form the base of many curry dishes.

Related Pages

• Sauce
• Roast (cooking)
• Thanksgiving
• Christmas dinner