gravy

CondimentsYear-round. Gravy is prepared fresh as needed whenever cooked meat is served, though certain gravies become more prominent during holiday seasons (Thanksgiving, Christmas) in Anglo-American traditions.

Gravy is typically high in sodium and fat, depending on the meat source and preparation method. It provides minimal significant nutrients beyond calories, though bone-based gravies may contribute some collagen and minerals.

About

Gravy is a sauce made by thickening the cooking juices and drippings from meat with a starch-based thickener, typically flour, cornstarch, or arrowroot, combined with liquid such as broth, stock, or milk. Originating in European culinary traditions, particularly Anglo-Saxon cuisine, gravy evolved as a method to extend meat cooking juices and enhance their flavor. Traditional gravies are prepared by deglazing a pan with liquid and whisking in a flour-based roux or slurry to achieve desired consistency. Gravies vary significantly across cuisines: British brown gravy uses beef or turkey drippings with beef stock, French pan sauces employ similar principles with refined techniques, and American country gravy (or sausage gravy) relies on meat fat, flour, and milk. The color, flavor, and body depend on the meat source, cooking method, and thickening agent employed.

Culinary Uses

Gravy serves as a fundamental accompaniment in numerous meat-centered dishes and comfort food traditions. It is commonly served with roasted poultry, beef roasts, meatloaf, and pork, providing moisture and richness to the protein. In British cuisine, gravy is nearly universal with Sunday roasts; in American cuisine, it appears at holiday meals and with mashed potatoes, biscuits, and fried chicken. Cream-based gravies appear in dishes such as stroganoff and chicken fricassée. Preparation involves collecting meat drippings, deglazing the pan with stock or wine, and thickening through a roux or beurre manié. Proper seasoning with salt, pepper, and sometimes herbs or spices is essential for balancing flavors.

Forms & Preparations

  • Pan gravy — Made directly in the roasting pan or skillet using meat drippings, deglazing liquid, and a roux thickener; prepared immediately after roasting.
  • Cream gravy — Thickened with flour and cream or whole milk; often prepared with sausage or poultry drippings, common in Southern and American cooking.
  • Brown gravy — Made with beef or poultry stock and meat drippings, thickened with flour roux; darker in color and richer in flavor than white varieties.
  • Powdered mix — Commercially prepared dry mixture of thickener, seasoning, and sometimes powdered meat or stock; reconstituted with water or broth.
  • Canned or jarred — Pre-made liquid gravies ready to heat and serve; convenient alternative to fresh preparation, though typically less complex in flavor.
  • Vegetarian gravy — Prepared without meat drippings, using vegetable or mushroom stock with roux or other thickeners; sometimes incorporates soy sauce or Worcestershire for depth.

Substitutes

  • Unknown — Use deglazing liquid with wine or stock reduced by half without additional thickener; produces a lighter, more refined result with similar flavor.
  • Unknown — Meat drippings with minimal or no thickening; lighter than traditional gravy but retains concentrated meat flavor, suitable for roasted meats.
  • Unknown — Use for poultry or veal when meat drippings are unavailable; prepare with stock and roux, substituting 1:1 by volume.
  • Unknown — Substitute flour-based thickener in equal amounts for faster thickening and glossier appearance; useful for dietary restrictions.
  • Unknown — Simmer meat stock until concentrated and thickened naturally; creates rich, gelatin-based consistency without additional starch.

Recipes Using gravy (3)

RCI-BR.006.0029.001

Beef Pot Pie

Use leftover beef and serve with thick slices of fresh tomato and Bermuda onion.

RCI-RC.004.0164.001

Loco Moco

Cuisine of Hawaii

RCI-BR.006.0376.001

Woolton Pie

This root vegetable pie created by the chef at London's Savoy Hotel marked Frederick Marquis, Lord Woolton, the British Minister of Food during World War II's drive to get people to eat more vegetables instead of meat.