gravy of your choice

CondimentsYear-round, though most prominently featured during autumn and winter months (September through December) in Northern Hemisphere traditions.

Rich in savory umami compounds and protein from meat stock; high in sodium and fat depending on preparation method. Contains B vitamins and minerals derived from the meat base.

About

Gravy is a savory sauce made by thickening meat drippings, stock, or broth with a roux (flour and fat), cornstarch, or other thickening agents. The term encompasses a broad category of cooked sauces traditionally served with roasted or braised meats, poultry, and vegetables. Gravies vary significantly by culinary tradition and meat type: British and American gravies often employ pan drippings from roasts, while French gravies (sauces brunes) follow more refined techniques. The foundation typically consists of the flavorful fond—browned bits adhering to the pan after cooking meat—combined with stock or broth, seasoned with salt, pepper, and sometimes herbs. Color ranges from pale blonde (poultry-based) to deep mahogany (beef-based), depending on the roux development and meat used.

Culinary Uses

Gravy serves as an essential accompaniment to roasted meats, poultry, mashed potatoes, and vegetables across Anglo-American and Northern European cuisines. It is fundamental to holiday meals, particularly Thanksgiving and Christmas dinners, where turkey or beef gravies are standard. Beyond traditional applications, gravy appears in mixed dishes such as shepherd's pie, bangers and mash, and poutine. The sauce moistens drier cuts of meat, enriches starches, and adds savory depth to plates. Preparation requires deglazing the roasting pan with stock, incorporating a thickening agent, and seasoning to balance flavors. Proper gravy-making demands attention to heat control to prevent lumping and scorching.

Forms & Preparations

  • Pan gravy — Made directly in the roasting pan using meat drippings, stock, and a roux or slurry thickener; captures fond for maximum flavor.
  • Stock-based gravy — Prepared separately using pre-made stock, a thickening agent, and seasonings; allows for advance preparation and consistent results.
  • Thickened with roux — Flour and fat cooked together to form a paste, then whisked into hot liquid; traditional method producing silky, opaque gravy.
  • Thickened with cornstarch or arrowroot — Slurried starch creates glossy, translucent gravy with lighter mouthfeel; preferred for gluten-free applications.
  • Cream gravy — Incorporates cream or milk for richness; common in Southern American and British cuisines, particularly with sausage or poultry.
  • Instant or powdered gravy — Commercially prepared dry mixes requiring only liquid and heat; convenient for quick preparation though less flavorful than house-made versions.