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Gravy is a sauce made often from the juices that run naturally from meat or vegetables during cooking. Strictly speaking, in the UK, the gravy is those unthickened juices (particularly from meat), but the Americanisation is widely in use as well. The gravy may be further coloured and flavoured with gravy salt[1] (a simple mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned gravies are also available. Gravy is commonly served with roasts, meatloaf, rice,[2] and mashed potatoes.


Thickened gravy

Gravies are often thickened with a starch, starting with a roux made of wheat flour, cornstarch/cornflour, or arrowroot. Spare Yorkshire pudding batter may be used also. The liquids from cooked meat, the liquids from dissolved bouillon cubes/stock cubes, or stock are added gradually to the mixture, while continually stirring to ensure it mixes properly and the thickener does not clump. In some recipes, the animal fat in the roux may be omitted as part of the base content. It may be replaced with cornstarch/cornflour alone.

Types of gravy

  • Chocolate gravy is a variety of gravy made with fat, flour, cocoa powder and sometimes a small amount of sugar. This variety is more common in cuisine of the Southern United States and is most often served as a Sunday morning dish with fresh biscuits in the Ozark and Appalachian Mountain regions.
  • Egg gravy is a breakfast gravy that is served over biscuits. Meat drippings (usually from bacon) and flour are used to make a thick roux. The roux is salted and peppered to taste, Water and milk (even parts) are added, and the liquid is brought back up to a boil. A well-beaten egg is then slowly added while the gravy is stirred or whisked swiftly, cooking the egg immediately and separating it into small fragments in the gravy.
  • Cream gravy is made with one to one and a half cups of milk added to the roux. It is seasoned with salt and pepper. It is common to the American South and is frequently served with chicken fried steak.
  • Giblet gravy has the giblets of turkey or chicken added when it is to be served with those types of poultry, or uses stock made from the giblets.
  • Onion gravy is made from large quantities of slowly sweated, chopped onions mixed with stock and wine. Commonly served with bangers and mash, eggs, chops, or other grilled or fried meat which by way of the cooking method would not produce their own gravy.
  • Red-eye gravy is a gravy made from the drippings of ham fried in a skillet/frying pan. The pan is deglazed with coffee. This gravy is a staple of Southern U.S. cuisine and is usually served over ham, grits or biscuits.[citation needed]
  • Spiced gravy This is a gravy that originated in ancient India. Used in mild curries, it was a popular ingredient in bringing out flavor in meats. On its own, however, it has an acquired taste as its musty fragrance puts people off. Recipes for using it can be found in most cookbooks. The main ingredients in spiced gravy are cloves, rosemary, mustard seeds, and coconut milk. Animal fat can be added to thicken the gravy.
  • Tomato gravy is not gravy at all, but a kind of tomato sauce, made from canned or fresh tomatoes, flour, and usually a small amount of fat. This is generally considered a Southern U.S. dish.[3]
  • Vegetable gravy or vegetarian gravy is gravy made with boiled or roasted vegetables. A quick and flavorful vegetable gravy can be made from any combination of vegetable broth or vegetable stock, flour, and one of either butter, oil, or vegan margarine. One recipe uses vegetarian bouillon cubes with cornstarch (corn flour) as a thickener (cowboy roux), which is whisked into boiling water. Sometimes vegetable juices are added to enrich the flavor, which may give the gravy a dark green color. Wine could be added. Brown vegetarian gravy can also be made with savory yeast extract like Marmite or Vegemite. There are also commercially produced instant gravy granules which are suitable for both vegetarians and vegans.
  • White gravy (sawmill gravy in Southern U.S. cuisine) is the gravy typically used in biscuits and gravy and chicken fried steak. It is essentially a béchamel sauce, with the roux being made of meat drippings and flour. Milk or cream is added and thickened by the roux; once prepared, black pepper and bits of mild sausage or chicken liver are sometimes added. Besides white and sawmill gravy, common names include country gravy, milk gravy, and sausage gravy.

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