gravy:

CondimentsYear-round.

Gravy is primarily a source of fat and sodium; nutritional composition depends heavily on the meat stock and thickening method used. It provides minimal nutritional contribution independent of its base ingredients, serving primarily as a flavor and moisture component.

About

Gravy is a savory sauce made by thickening the pan drippings and juices from cooked meat with a starch-based thickener, traditionally flour or cornstarch, and augmented with broth, stock, or additional liquid. The term derives from the Old French "grave," referring to a sauce or seasoning. Gravy is fundamental to numerous culinary traditions, particularly in British, American, and Continental European cuisines. The sauce captures the concentrated flavors of the meat's cooking process, including rendered fat, meat proteins, and caramelized surface compounds. Gravies vary significantly in composition and preparation method, from the simple pan gravy made directly in the roasting vessel to more elaborate preparations using specialized stocks and aromatics.

Culinary Uses

Gravy functions as both a primary sauce and finishing element in classic roasted meat dishes, including roasted poultry, beef, lamb, and pork. It is essential to traditional British Sunday roasts, American holiday meals (particularly Thanksgiving), and comfort food preparations throughout the English-speaking world. The sauce enhances starches—potatoes, rice, and dressing—by adding moisture and savory depth. Beyond Western traditions, gravy-like preparations appear in various forms across global cuisines, though the British-American model remains most codified. Preparation techniques include deglazing the roasting pan with liquid, creating a roux from fat and flour to build body, and adjusting seasoning with salt, pepper, and sometimes additional herbs or spices.

Forms & Preparations

  • Pan gravy — Made directly in the roasting vessel from meat drippings, broth, and a roux; the most authentic and traditional form with maximum meat flavor.
  • Flour-thickened gravy — Made with a roux of fat and flour to create body; the standard British and American preparation method.
  • Cornstarch-thickened gravy — Uses cornstarch slurry as thickener instead of flour; produces a glossier finish and is gluten-free.
  • Instant or granulated gravy — Commercially prepared powdered base requiring only the addition of hot water; convenient for home cooks but lacks fresh meat flavor.
  • Brown gravy — Made from dark meat stocks or with caramelized aromatics; deeper in color and richer in umami than lighter preparations.
  • Cream gravy — Thickened with cream or milk alongside flour; typically served with sausage and biscuits in American breakfast and Southern cuisine.