Gravy

Gravy is a savory sauce typically made from the drippings of roasted or cooked meat, combined with flour or cornstarch as a thickening agent and often seasoned with herbs and spices. It serves as a flavorful accompaniment to various dishes, such as roasted meats, mashed potatoes, and vegetables.

Gravy has been a staple in culinary traditions worldwide, with variations including classic brown gravy, cream-based gravy, and vegetarian or vegan alternatives made from plant-based ingredients. The preparation often involves deglazing the pan used for cooking meat, allowing for the integration of rich flavors from the browned bits, known as fond. It is highly versatile, easily customizable, and enhances the overall taste and texture of meals.

Tips for Making Gravy:

Base Ingredients: Use meat drippings, butter, or vegetable broth for the base.
Thickening Agent: Incorporate flour or cornstarch to achieve the desired consistency.
Seasoning: Enhance with salt, pepper, garlic, onion, and herbs like thyme or parsley.
Deglazing: Use wine, broth, or water to lift flavorful bits from the pan.

Nutritional Considerations:

Gravy can vary in nutritional content depending on its ingredients. Traditional gravies are high in fats due to meat drippings, while plant-based alternatives may offer a lighter option. Homemade gravy allows for greater control over salt, fat, and flavor.

Cultural Context:

Gravy holds cultural significance across cuisines, from the rich brown gravies of American Thanksgiving feasts to the creamy white gravies served with biscuits in Southern cuisine. It also features in international dishes like poutine in Canada and curry gravies in Indian cooking.