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| {{Short description|Sauce made from the juices of meats}} | |||
| {{otheruses}} | |||
| {{Other uses}} | |||
| ].]] | |||
| '''Gravy''' is a ] made from the juices of ]s and vegetables that run naturally during cooking and often thickened with thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt (a mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or ]. Powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available.<ref>{{cite book | last=Peter | first=K.V. | title=Handbook of Herbs and Spices | publisher=Elsevier Science | series=Woodhead Publishing Series in Food Science, Technology and Nutrition | year=2012 | isbn=978-0-85709-567-1 | url=https://books.google.com/books?id=P4FwAgAAQBAJ&pg=PA112 | access-date=May 23, 2017 | page=112}}</ref> Gravy is commonly served with ], ], ],<ref>{{Cite web|url=https://www.realcajunrecipes.com/recipe/rice-and-gravy/|title=Rice and Gravy | RealCajunRecipes.com: la cuisine de maw-maw!|date=January 1, 1970|website=RealCajunRecipes.com}}</ref> ], ] (chips), ]es, or ] (North America, see ]). | |||
| ]]] | |||
| ] | |||
| '''Gravy''' is an English ] made often from the juices that run naturally from meat or vegetables during cooking. It is a smooth, non-chunky liquid. Ready-made ] 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,<ref></ref> and potato dishes. | |||
| == |
== History == | ||
| 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 ''],'' a cookbook from the 14th century.{{Citation needed|date=January 2024}} The term "gravy" is believed to be derived from the French word "''gravé"'' that is found in many medieval French cookbooks.<ref>{{Cite web |title=Gravy |url=https://www.encyclopedia.com/sports-and-everyday-life/food-and-drink/food-and-cooking/gravy |access-date=2022-06-18 |website=Encyclopedia.com}}</ref> | |||
| Gravies are often thickened with a starch, starting with a ] made of wheat flour, ], or ]. The liquids from cooked meat, the liquids from dissolved ], or ] are added gradually to the mixture, while continually stirring to ensure that 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 (see '''cowboy roux''') or is sometimes omitted entirely. | |||
| ==Types |
==Types== | ||
| {{sources|section|date=July 2021}} | |||
| *'''Egg gravy''' is a breakfast gravy that is served over biscuits. Meat drippings (usually from ]) and flour are used to make a thick roux. Water is added, the gravy is salted and peppered to taste, and the liquid is brought back up to a boil. A well-beaten ] 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. | |||
| : ''See also ]'' | |||
| *'''"God's gravy"''' is a term used for juices naturally emanating from meat joints during roasting served unadulterated as gravy. {{Fact|date=June 2008}} | |||
| * {{anchor|brown}}Brown gravy is the name for a gravy made from the drippings from roasted meat or fowl. The drippings are cooked on the stovetop at high heat with onions or other vegetables, and then thickened with a thin mixture of water and either wheat flour or cornstarch. | |||
| ⚫ | * |
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| * Cream gravy, or white gravy (sawmill gravy) is a ] sauce made using fats from meat—such as sausage or bacon—or meat drippings from roasting or frying meats. The fat and drippings are combined with flour to make a roux, and milk is typically used as the liquid to create the sauce, however, cream is often added or may be the primary liquid. It is frequently seasoned with black pepper, and complementing herbs and bits of meat may be added such as sausage or diced chicken liver. It is an important part of many Southern USA meals, and frequently used as an ingredient in casseroles and other southern dishes, such as ] and served alongside many Southern favorites such as ]es, ] and ].<ref>{{Cite web|url=https://www.thespruceeats.com/tys-southern-cream-gravy-3057039|title=Homemade Southern Cream Gravy With Drippings|website=The Spruce Eats}}</ref> Other common names include country gravy, sawmill gravy, milk gravy, and ]. | |||
| ⚫ | * |
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| * |
* Egg gravy is a variety of gravy made starting with meat drippings (usually from ]) followed by flour being used to make a thick ]. Water, broth, or milk is added and the liquid is brought back up to a boil, then salt and peppered to taste. A well-beaten ] 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. | ||
| * Red gravy can refer to several different dishes. It is a simple, basic tomato sauce in New Orleans.<ref>{{Cite web|url=https://www.gumbopages.com/food/sauces/red-gravy.html|title=New Orleans Red Gravy|website=www.gumbopages.com}}</ref> In the Italian American communities it refers to a complex long- and slow-cooked tomato sauce, frequently with meats and vegetables,<ref>{{cite web | url=https://www.wonderopolis.org/wonder/do-you-prefer-sauce-or-gravy | title=Do You Prefer Sauce or Gravy?}}</ref> although the distinction between "sauce" and "gravy" in the Italian tomato world is debated.<ref>{{cite web | url=https://orderisda.org/culture/language/lets-finally-settle-the-decades-old-sauce-vs-gravy-debate/. | title=Let's Finally Settle the Decades-old Sauce vs. Gravy Debate | date=17 May 2020}}</ref> There are several red gravies from India, which are variations of tomato-based curry.<ref>{{Cite web|url=https://www.vegetariantastebuds.com/restaurant-style-red-gravy/|title=Restaurant Style Red Gravy: All-purpose curry base|website=www.vegetariantastebuds.com/|date=29 August 2022 }}</ref> | |||
| *''']''' is a gravy made from canned tomatoes, flour, and usually a small amount of fat. This is a Southern U.S. dish. | |||
| ⚫ | * Giblet gravy has the ] of turkey or chicken added when it is to be served with those types of poultry, or uses stock made from the giblets. | ||
| ⚫ | * |
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| * ] is a variety of gravy made with mushrooms. | |||
| *'''White gravy''' ('''Sawmill gravy''' in Appalachian cuisine) is the gravy typically used in ] and ]. It is essentially a ], 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 normally added. Besides white and sawmill gravy, common names include '''cream gravy''', '''country gravy''', and '''milk gravy'''. | |||
| ⚫ | * ] is made from large quantities of slowly ], chopped ]s mixed with ] or ]. It is commonly served with ], eggs, ], or other grilled or fried meat which by way of the cooking method would not produce their own gravy. | ||
| * ] is a gravy made from the drippings of ham fried in a skillet or frying pan. The pan is ] with coffee, giving the gravy its name, and uses no thickening agent. This gravy is a staple of Southern United States cuisine and is usually served over ham, ] or ]s. | |||
| ⚫ | * Vegetable gravy or vegetarian gravy is gravy made with boiled or roasted vegetables. A quick and flavourful vegetable gravy can be made from any combination of vegetable broth or vegetable stock, flour, and one of either butter, oil, or ]. One recipe uses vegetarian ]s with ] (corn flour) as a thickener ("cowboy ]"), which is whisked into boiling water. Sometimes vegetable juices are added to enrich the flavour, which may give the gravy a dark green colour. Wine could be added. Brown vegetarian gravy can also be made with savoury ] like ] or ]. There are also commercially produced instant gravy granules which are suitable for both ] and ], though some of the leading brands are not marketed as being vegetarian. | ||
| ==Cuisines== | ==Cuisines== | ||
| {{More citations needed section|date=July 2021}} | |||
| A popular American dish is mashed potatoes and gravy. Gravy is also commonly eaten with ], ], ], ], ], ], ], ]<ref></ref>, and ]. One Southern American variation is chocolate gravy eaten with American biscuits. In Australia, Canada and the northern parts of the ], ] and gravy is seen as a popular dish. It is also common with traditional "]". Gravy is an integral part of the ] dish ]. A Southern ] dish that has white gravy is ]. | |||
| ] | |||
| ]es and gravy from an American supermarket]] | |||
| In the ] and ], a ] is usually served with gravy. It is commonly eaten with ], ], ] or ]. It is also popular in different parts of England, Scotland, Wales and Ireland to have gravy with just ] (mostly from a ] shop or ]). | |||
| ⚫ | In ] cuisine, the word gravy only |
||
| ⚫ | In ] and ], as well as in the cuisines of ] countries like ], ] and ], 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 ], which is eaten with sausages, ] and roast meat. | ||
| In many parts of ], particularly ], ] and ], the word "gravy" is used to refer to any thickened liquid part of a dish. For example, the liquid part of a thick ] may be referred to as gravy. | |||
| Throughout the United States, gravy is commonly eaten with ] foods such as ], mashed potatoes and ]. One Southern United States variation is sausage gravy eaten with ]. Another Southern US dish that uses white gravy is ]. ] is a staple of ] and ] in the southern US state of ]. | |||
| ==Popular Culture== | |||
| In 2006, Dave Axworthy of ], ], legally changed his forename to Gravy, due to the notable popularity he achieved in town for his apparent infatuation with Gravy. He is the only known case of someone with the name Gravy {{Fact|date=September 2008}}, however he is not the first with a first name related to food<ref></ref> | |||
| Gravy is an integral part of the Canadian dish ]. 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. | |||
| == Cultural use == | |||
| ⚫ | |||
| Gravy, and its perceived richness, have contributed to its use in several cultural contexts: | |||
| In some parts of ], particularly ], gravy is any thickened liquid part of a dish. For example, the liquid part of a thick ] may be referred to as gravy.<ref>{{Cite web |url=http://indianfood.about.com/od/masalarecipes/r/basicgravy.htm |title=Basic Indian gravy |access-date=2009-12-07 |archive-date=2017-01-22 |archive-url=https://web.archive.org/web/20170122195639/http://indianfood.about.com/od/masalarecipes/r/basicgravy.htm |url-status=dead }}</ref><ref>{{Cite web|url=http://www.daawat.com/recipes/indian/veg/gravy.htm|archiveurl=https://web.archive.org/web/20091211213011/http://www.daawat.com/recipes/indian/veg/gravy.htm|url-status=dead|title=List of Indian gravy dishes|archivedate=December 11, 2009}}</ref> | |||
| * The idiom "]", used to refer to any lucrative endeavor. | |||
| * Used as a descriptive noun, and synonymous to the word copasetic, gravy indicates that all is well. "Don't worry, we're gravy." | |||
| * Also used as slang for extra benefits in the idiom "everything else is gravy." | |||
| * Some descendants of Italian emigrants will call tomato sauce, gravy. | |||
| * Gravy has only just recently been made into potato crisp form, by Australian radio comedy duo Hamish & Andy. They call it ] | |||
| In the Mediterranean, ] cuisine is dominated with gravy and bread-based dishes. ] 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. | |||
| ==References== | |||
| <references/> | |||
| In gastronomy of ], 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).<ref>Xim Fuster i Manel Gómez: ''Menorca: gastronomía y cocina''. Sant Lluís. 2005. Ed. Triangle Postals. {{ISBN|84-8478-187-9}}</ref> | |||
| ==See also== | ==See also== | ||
| {{ |
{{Portal|Food}} | ||
| * ] – beef juice | |||
| {{Commonscat|Gravy}} | |||
| ⚫ | * ] also referred to as a |
||
| * ] | * ] | ||
| ⚫ | * ] | ||
| * ] | |||
| ⚫ | * ], also referred to as a gravy boat | ||
| == |
==References== | ||
| {{Wiktionary}} | |||
| * | |||
| {{Commons category|Gravy}} | |||
| * at Allrecipes.com | |||
| {{Reflist}} | |||
| {{Lists of prepared foods|state=collapsed}} | |||
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| {{English cuisine}} | |||
| ] | ] | ||
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| ⚫ | ] | ||
| ] | |||
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Latest revision as of 15:02, 4 December 2024
Sauce made from the juices of meats For other uses, see Gravy (disambiguation).Gravy is a sauce made from the juices of meats and vegetables that run naturally during cooking and often thickened with thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt (a mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or bouillon cubes. Powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with roasts, meatloaf, rice, noodles, fries (chips), mashed potatoes, or biscuits (North America, see biscuits and gravy).
History
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. The term "gravy" is believed to be derived from the French word "gravé" that is found in many medieval French cookbooks.
Types
 | This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources in this section. Unsourced material may be challenged and removed. Find sources: "Gravy" – news · newspapers · books · scholar · JSTOR (July 2021) (Learn how and when to remove this message) |
- See also Wiktionary > gravy § Hyponyms
- Brown gravy is the name for a gravy made from the drippings from roasted meat or fowl. The drippings are cooked on the stovetop at high heat with onions or other vegetables, and then thickened with a thin mixture of water and either wheat flour or cornstarch.
- Cream gravy, or white gravy (sawmill gravy) is a bechamel sauce made using fats from meat—such as sausage or bacon—or meat drippings from roasting or frying meats. The fat and drippings are combined with flour to make a roux, and milk is typically used as the liquid to create the sauce, however, cream is often added or may be the primary liquid. It is frequently seasoned with black pepper, and complementing herbs and bits of meat may be added such as sausage or diced chicken liver. It is an important part of many Southern USA meals, and frequently used as an ingredient in casseroles and other southern dishes, such as biscuits and gravy and served alongside many Southern favorites such as mashed potatoes, fried chicken and chicken-fried steak. Other common names include country gravy, sawmill gravy, milk gravy, and sausage gravy.
- Egg gravy is a variety of gravy made starting with meat drippings (usually from bacon) followed by flour being used to make a thick roux. Water, broth, or milk is added and the liquid is brought back up to a boil, then salt and peppered to taste. 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.
- Red gravy can refer to several different dishes. It is a simple, basic tomato sauce in New Orleans. In the Italian American communities it refers to a complex long- and slow-cooked tomato sauce, frequently with meats and vegetables, although the distinction between "sauce" and "gravy" in the Italian tomato world is debated. There are several red gravies from India, which are variations of tomato-based curry.
- 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.
- Mushroom gravy is a variety of gravy made with mushrooms.
- Onion gravy is made from large quantities of slowly sweated, chopped onions mixed with stock or wine. It is 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 or frying pan. The pan is deglazed with coffee, giving the gravy its name, and uses no thickening agent. This gravy is a staple of Southern United States cuisine and is usually served over ham, grits or biscuits.
- Vegetable gravy or vegetarian gravy is gravy made with boiled or roasted vegetables. A quick and flavourful vegetable gravy can be made from any combination of vegetable broth or vegetable stock, flour, and one of either butter, oil, or 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 flavour, which may give the gravy a dark green colour. Wine could be added. Brown vegetarian gravy can also be made with savoury yeast extract like Marmite or Vegemite. There are also commercially produced instant gravy granules which are suitable for both vegetarians and vegans, though some of the leading brands are not marketed as being vegetarian.
Cuisines
| This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources in this section. Unsourced material may be challenged and removed. (July 2021) (Learn how and when to remove this message) |
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.
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).
See also
- Au jus – beef juice
- Cuisine of the Southern United States
- Gravy train (disambiguation)
- List of sauces
- Sauce boat, also referred to as a gravy boat
References
- 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.
- "Rice and Gravy | RealCajunRecipes.com: la cuisine de maw-maw!". RealCajunRecipes.com. January 1, 1970.
- "Gravy". Encyclopedia.com. Retrieved 2022-06-18.
- "Homemade Southern Cream Gravy With Drippings". The Spruce Eats.
- "New Orleans Red Gravy". www.gumbopages.com.
- "Do You Prefer Sauce or Gravy?".
- "Let's Finally Settle the Decades-old Sauce vs. Gravy Debate". 17 May 2020.
- "Restaurant Style Red Gravy: All-purpose curry base". www.vegetariantastebuds.com/. 29 August 2022.
- "Basic Indian gravy". Archived from the original on 2017-01-22. Retrieved 2009-12-07.
- "List of Indian gravy dishes". Archived from the original on December 11, 2009.
- Xim Fuster i Manel Gómez: Menorca: gastronomía y cocina. Sant Lluís. 2005. Ed. Triangle Postals. ISBN 84-8478-187-9
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