Gravy
Gravy
Gravy (/ˈɡreɪvi/) is a sauce, often made from the juices that run naturally from meat or vegetables during cooking. In North America the term can refer to a wider variety of sauces and gravy is often thicker than in Britain.
Etymology
The word gravy originated from the Old French grane, meaning "stew", and the Latin graneum, "grain". It has been used in English since the late 14th century.
Preparation
Gravy is commonly prepared from the juices produced by roasting meat or vegetables. The juices are often combined with a liquid such as chicken or beef broth, wine, or milk, and thickened with wheat flour or cornstarch. Seasonings such as salt, pepper, and herbs may also be added.
Types of Gravy
There are many types of gravy, including:
- Brown gravy, made with the drippings from roasted meat or fowl.
- Cream gravy, a Southern United States cuisine that is a basic roux thinned with milk.
- Egg gravy, a gravy made with egg yolks, sugar and cream.
- Onion gravy, made from large quantities of slowly sweated, chopped onions mixed with stock or wine.
Related Terms
- Roux, a mixture of fat and flour, used to thicken sauces and gravies.
- Stock (food), a flavored liquid preparation, used as a base for many dishes including soups, stews and sauces.
- Sauce, a liquid, cream, or semi-solid food, served on or used in preparing other foods.
External links
- Medical encyclopedia article on Gravy
- Wikipedia's article - Gravy
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