Gravy

Gravy

A serving of gravy
Alternative names
Type	Sauce
Course
Place of origin
Region or state
Associated national cuisine
Created by
Invented
Cooking time	minutes to minutes
Serving temperature
Main ingredients	Juices of meats and vegetables, flour, and stock
Ingredients generally used
Variations
Food energy	kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

Gravy is a sauce made often from the juices that run naturally from meat or vegetables during cooking. It is often thickened with wheat flour or cornstarch for added texture. The process of making gravy involves simmering the meat juices along with stock and additional seasonings, and then gradually adding a thickening agent while continuously stirring to prevent lumps. Gravy is a staple in various cuisines and is commonly served with roast meat, poultry, mashed potatoes, and biscuits.

History

The concept of gravy has been a part of culinary traditions for centuries, evolving from simple meat juices to more complex preparations that include various thickening agents and flavorings. The term "gravy" itself is believed to have originated from the Middle English word grave, derived from the Old French gravé.

Types

There are several types of gravy, each with its unique preparation method and ingredients:

• Brown gravy, made from the drippings of roast meat or poultry, thickened with flour, and seasoned with onion, garlic, and sometimes wine.
• Cream gravy, a Southern United States specialty, is a white gravy made from the fat of cooked pork sausage, flour, and milk.
• Onion gravy, prepared with slow-cooked onion, adding a rich flavor and sweetness.
• Vegetarian gravy, which omits meat juices, instead relying on vegetable broths and seasonings for flavor.

Preparation

The basic steps for making gravy include:

1. Collecting the juices and fats from cooked meat or vegetables.
2. Separating the fat and using it to cook flour, forming a roux.
3. Gradually adding stock or water while stirring, to incorporate the roux into a smooth sauce.
4. Seasoning the gravy with salt, pepper, and any additional spices or herbs.
5. Simmering until the gravy reaches the desired consistency.

Serving

Gravy is traditionally served hot and is a common accompaniment to dishes such as roast beef, turkey, mashed potatoes, and Yorkshire pudding. It is also a key component of certain dishes, like poutine, a Canadian dish featuring cheese curds and gravy on french fries.

Cultural Significance

Gravy holds a place of importance in many cultures, often associated with family gatherings, holidays, and comfort food. In the United Kingdom, for example, Sunday roast dinners are incomplete without a generous serving of gravy. Similarly, in the United States, gravy is an essential part of Thanksgiving meals.