Gravy Train

Gravy Train

Type	Condiment
Course	Sauce
Serving temperature	Hot
Main ingredients	Broth, flour, fat
Cookbook: Gravy Train   Media: Gravy Train

Gravy Train refers to a popular type of gravy commonly used in Western cuisine. It is a sauce made from the juices of meats that run naturally during cooking and is often thickened with wheat flour or cornstarch for added texture. The term "Gravy Train" has also colloquially come to mean a situation or enterprise that generates substantial profit with little effort, likely derived from the idea of "easy" or "smooth" as gravy implies.

History

The origins of gravy as a culinary technique can be traced back to the medieval kitchens of Europe, where cooks would use the drippings from roasted meat to enhance the flavor of their dishes. The term "Gravy Train," in its metaphorical sense, began appearing in the early 20th century, symbolizing an easy and profitable venture.

Preparation

Gravy is typically made by first collecting the fat and juices left in the pan after cooking meats such as beef, pork, or poultry. Flour is then added to the fat, and the mixture is cooked briefly to form a roux. Broth or stock is gradually stirred in, and the gravy is simmered until it thickens. Seasonings, including salt, pepper, and herbs, are added to enhance the flavor.

Culinary Uses

Gravy is a versatile condiment and is an essential component of various dishes, including roast dinners, mashed potatoes, and Yorkshire pudding. It is also a key ingredient in comfort foods like biscuits and gravy, a classic American dish.

Cultural Significance

In addition to its culinary uses, the concept of a "Gravy Train" has permeated popular culture and is often used in discussions of economics and business to describe lucrative or effortless moneymaking schemes. It reflects both the richness of the sauce and the perceived ease of obtaining such wealth.

See Also

• Sauce
• List of sauces