Gravies

Gravy is a sauce typically served with roasted or fried meats, poultry, and side dishes. It is usually made from the juices released by meat during cooking, combined with stock or broth and thickened to a smooth consistency. The most common method is to deglaze the pan to dissolve browned bits, add fat (such as butter or pan drippings) and flour to form a roux, then whisk in stock. Alternative thickeners include a slurry of cold water and starch or a reduction of the cooking liquids, sometimes enriched with cream, wine, or miso.

Common varieties include brown gravy, white (cream) gravy, mushroom gravy, sausage gravy, and onion gravy. Brown gravy uses beef or poultry drippings; white gravy uses milk or cream and a lighter roux. Mushroom gravy includes sautéed mushrooms for flavor and body. Sausage gravy, popular in the Southern United States, combines pork sausage with a roux and milk and is typically served over biscuits. Red-eye gravy uses black coffee or coffee-flavored liquid with cornbread in the Southern United States. Vegetarian or vegan gravies substitute vegetable stock and plant-based fats, thickening with flour or cornstarch.

Gravies are commonly served with roasted meats, turkey, mashed potatoes, meatloaf, roast pork, biscuits, and fries or other potatoes. They should be kept warm and can be stored refrigerated for several days; they may separate and require whisking or re-emulsification when reheated.