Stages in the preparation of mushroom gravy
Main ingredientsJuices of meats that run naturally during cooking, wheat flour, cornstarch

Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with corn starch or other thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or ready-made cubes. Powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available.[1] Gravy is commonly served with roasts, meatloaf, rice,[2] noodles, chips (fries), mashed potatoes, or biscuits (North America, see biscuits and gravy).


Based on current understanding of what a gravy is at its core (a sauce made from meat drippings combined with a thickening agent), one of the earliest recorded instances of a gravy being used is from The Forme of Cury, a cookbook from the 14th century.[citation needed] The term "gravy" is believed to be derived from the French word "gravé" that is found in many medieval French cookbooks.[3]


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See also Wiktionary > gravy § Hyponyms


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Roast meal with gravy
Mashed potatoes and gravy from an American supermarket

In the United Kingdom and Ireland, a Sunday roast is usually served with gravy. It is commonly eaten with beef, pork, chicken or lamb. It is also popular in different parts of England, Scotland, Wales and Ireland to have gravy with just chips (mostly from a fish and chip shop or Chinese takeaway).

In British and Irish cuisine, as well as in the cuisines of Commonwealth countries like Australia, Canada and New Zealand, the word gravy refers only to the meat-based sauce derived from meat juices, stock cubes or gravy granules. Use of the word "gravy" does not include other thickened sauces. One of the most popular forms is onion gravy, which is eaten with sausages, Yorkshire pudding and roast meat.

Throughout the United States, gravy is commonly eaten with Thanksgiving foods such as turkey, mashed potatoes and stuffing. One Southern United States variation is sausage gravy eaten with American biscuits. Another Southern US dish that uses white gravy is chicken-fried steak. Rice and gravy is a staple of Cajun and Creole cuisine in the southern US state of Louisiana.

Gravy is an integral part of the Canadian dish poutine. In Quebec, poutine gravy is thin, and is sometimes a mix of beef and chicken stock. Other places in Canada use a thicker gravy, similar to an American gravy.

In some parts of Asia, particularly India, gravy is any thickened liquid part of a dish. For example, the liquid part of a thick curry may be referred to as gravy.[9][10]

In the Mediterranean, Maghreb cuisine is dominated with gravy and bread-based dishes. Tajine and most Maghreb (Morocco, Algeria and Tunisia) dishes are derivatives of oil, meat and vegetable gravies. The dish is usually served with a loaf of bread. The bread is then dipped into the gravy and then used to gather or scoop the meat and vegetables between the index, middle finger and thumb, and consumed.

In gastronomy of Menorca, it has been used since the English influence during the 17th century in typical Menorcan and Catalan dishes, as for example macarrons amb grevi (pasta).[11]

See also


  1. ^ Peter, K.V. (2012). Handbook of Herbs and Spices. Woodhead Publishing Series in Food Science, Technology and Nutrition. Elsevier Science. p. 112. ISBN 978-0-85709-567-1. Retrieved May 23, 2017.
  2. ^ "Rice and Gravy | la cuisine de maw-maw!". January 1, 1970.
  3. ^ "Gravy". Retrieved 2022-06-18.
  4. ^ "Homemade Southern Cream Gravy With Drippings". The Spruce Eats.
  5. ^ "New Orleans Red Gravy".
  6. ^ "Do You Prefer Sauce or Gravy?".
  7. ^ "Let's Finally Settle the Decades-old Sauce vs. Gravy Debate". 17 May 2020.
  8. ^ "Restaurant Style Red Gravy: All-purpose curry base".
  9. ^ Basic Indian gravy
  10. ^ "List of Indian gravy dishes". Archived from the original on December 11, 2009.
  11. ^ Xim Fuster i Manel Gómez: Menorca: gastronomía y cocina. Sant Lluís. 2005. Ed. Triangle Postals. ISBN 84-8478-187-9