GRAVY

Gravy is a sauce made from the juices released during cooking meat, often combined with stock, wine, or cream and seasoned. It is thickened to a pourable consistency and served hot as an accompaniment to roasted meats, mashed potatoes, and other dishes.

Most gravies begin with pan drippings from roast meats. The pan is deglazed with liquid, and the mixture is thickened with a roux (fat and flour) or with a starch slurry such as cornstarch. Brown gravy uses browned drippings and a dark roux, while white or country gravy uses milk or cream.

Regional varieties include sausage gravy in the United States, served over biscuits, and red-eye gravy in the American South, which blends coffee with pork drippings. In the United Kingdom, gravy refers to meat gravies served with roasts and potatoes, while commercially produced gravies are sold as granules or liquid stock. Vegetarian gravies use mushroom stock or vegetable bases.

Storage and safety: refrigerate leftovers promptly and reheat to steaming hot. Dairy-based gravies can separate and may not freeze well; meat gravies may be frozen for short periods but quality may decline. Stir before serving and adjust seasoning as needed.