For other uses, see Gravy (disambiguation).
Stages in the preparation of mushroom gravy
Gravy can be served in a pitcher or gravy boat.
Biscuits covered in sausage gravy
Gravy is a sauce, made often from the juices that run naturally during cooking and often thickened with wheat flour or cornstarch for added texture. In North America the term can refer to a wider variety of sauces. The gravy may be further colored and flavored with gravy salt (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,[1] and mashed potatoes.
Contents
- 1 Types
- 2 In the United Kingdom
- 3 Cuisines
- 4 See also
- 5 References
Types
- Chocolate gravy is a variety of gravy made with fat, flour, cocoa powder and sometimes a small amount of sugar.
- Egg gravy is a béchamel sauce 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.
- 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. 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, and uses no thickening agent. This gravy is a staple of Southern U.S. 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 flavorful 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 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.
- Cream 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 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, white gravy, milk gravy, and sausage gravy.
- Brown gravy in Southern U.S. cuisine, is the name for a gravy made from the drippings from roasted meat or fowl. The drippings are cooked on the stove top at high heat with onions and/or other vegetables, then thickened with a thin mixture of water and either wheat flour or cornstarch. The name "brown gravy" distinguishes it from white gravy in Southern U.S. cuisine.
In the United Kingdom
In the UK, a Sunday roast is usually served with gravy. It is commonly eaten with pork, chicken, lamb, turkey, beef, Yorkshire pudding,[2] and stuffing. It is also popular in different parts of the UK (predominantly Northern England and Northern Ireland), to have gravy with just chips (mostly from a fish and chip shop).
In British cuisine, as well as in the cuisines of Commonwealth countries like Australia, New Zealand, and some areas in Canada 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.
Cuisines
Throughout the United States, Gravy is commonly eaten with Thanksgiving foods such as turkey, mashed potatoes and stuffing[citation needed]. One Southern United States variation is sausage gravy eaten with American biscuits. Another Southern US dish that has 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 many parts of Asia, particularly India, Malaysia, and Singapore, the word "gravy" is used to refer to any thickened liquid part of a dish. For example, the liquid part of a thick curry may be referred to as gravy.[3][4][5]
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 Minorca, it has been used since the British colonisation during the 17th century in typical Minorcan and Catalan dishes, as for example macarrons amb grevi (pasta).[6]
See also
- Sauce boat, also referred to as a gravy boat
- Cuisine of the Southern United States
References
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Look up gravy in Wiktionary, the free dictionary. |
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Wikimedia Commons has media related to Gravy. |
- ^ Real Cajun Recipes : : Rice and Gravy
- ^ British Yorkshire Pudding Day
- ^ Basic Indian gravy
- ^ List of Indian gravy dishes
- ^ Indian curry and gravy dishes
- ^ Xim Fuster i Manel Gómez: Menorca: gastronomía y cocina. Sant Lluís. 2005. Ed. Triangle Postals. ISBN 84-8478-187-9
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English cuisine
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Cooks &
cookbooks |
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Middle Ages
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- The Forme of Cury (c. 1390)
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16th century
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- Thomas Dawson (The Good Huswife's Jewell, 1585)
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17th century
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- Elinor Fettiplace (Receipt Book, 1604)
- Gervase Markham (The English Huswife, 1615)
- Robert May (The Accomplisht Cook, 1660)
- Hannah Woolley (The Queen-like Closet or Rich Cabinet 1672)
- John Evelyn (Acetaria a Discourse of Sallets 1699)
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18th century
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- Eliza Smith (The Compleat Housewife 1727)
- Hannah Glasse (The Art of Cookery made Plain and Easy 1747)
- Elizabeth Raffald (The Experienced English Housekeeper 1769)
- William Augustus Henderson (The Housekeeper's Instructor 1790?)
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19th century
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- Mrs Rundell (A New System of Domestic Cookery 1806)
- Eliza Acton (Modern Cookery for Private Families 1845 - The English Bread Book 1857)
- Charles Elmé Francatelli (The Modern Cook 1846)
- Isabella Beeton (Mrs Beeton's Book of Household Management 1861)
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20th century
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- Mary Berry
- Heston Blumenthal (The Fat Duck Cookbook, 2008)
- Fanny and Johnnie Cradock
- Elizabeth David (A Book of Mediterranean Food, 1950)
- Clarissa Dickson Wright
- Hugh Fearnley-Whittingstall (The River Cottage Cookbook, 2001)
- Keith Floyd
- Jane Grigson
- Sophie Grigson
- Ainsley Harriott
- Dorothy Hartley (Food in England 1954)
- Fergus Henderson
- Robert Irvine
- Graham Kerr
- Nigella Lawson (How to Eat, 1998)
- Jonathan Meades
- Jamie Oliver (The Naked Chef, 1999)
- Lorraine Pascale
- Marguerite Patten (Everyday Cook Book in Colour, 1968)
- Gordon Ramsay
- Gary Rhodes (New British Classics, 1999)
- Michel Roux, Jr. (Le Gavroche Cookbook 2001)
- Nigel Slater (Real Fast Food 1992, Kitchen Diaries 2005)
- Delia Smith (How to Cheat at Cooking, 1983)
- Rick Stein (English Seafood Cookery, 1988)
- Antony Worrall Thompson (GI Diet, 2005)
- Phil Vickery
- Marco Pierre White
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| Dishes |
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Savouries
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- Bangers and mash
- Bedfordshire clanger
- Beef Wellington
- Black pudding
- Bubble and squeak
- Cauliflower cheese
- Chicken tikka masala
- Cobbler
- Cornish pasty
- Cottage pie
- Cumberland sausage
- Devilled kidneys
- Faggots
- Fish and chips
- Full English breakfast
- Game pie
- Gravy
- Jellied eels
- Kippers
- Lancashire hotpot
- Lincolnshire sausage
- Liver and onions
- Parmo
- Pease pudding
- Pie and mash
- Ploughman's lunch
- Pork pie
- Potted shrimps
- Shepherd's pie
- Scouse
- Stargazy Pie
- Steak and kidney pie
- Steak and kidney pudding
- Steak and oyster pie
- Stottie cake
- Suet pudding
- Sunday roast (Beef, Lamb )
- Toad-in-the-hole
- Welsh Rarebit
- Yorkshire pudding
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Puddings
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- Apple pie
- Bakewell tart
- Battenberg
- Bread and butter pudding
- Christmas pudding
- Crumble
- Custard
- Eccles cake
- Eton Mess
- Eve's pudding
- Fool
- Gypsy tart
- Cornish Hevva Cake
- Jam Roly-Poly
- Knickerbocker glory
- Lardy cake
- Madeira cake
- Mince pie
- Parkin
- Pound cake
- Queen of Puddings
- Saffron cake
- Scones
- Spotted dick
- Sticky toffee pudding
- Summer pudding
- Sussex Pond Pudding
- Syllabub
- Trifle
- Treacle tart
- Victoria Sponge
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| Ingredients |
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Sauces
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- Chutney
- Horseradish
- HP
- Mint
- Piccalilli
- Worcestershire
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Cheeses
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- Cheddar
- Cottage
- Curd
- Double Gloucester
- Lancashire
- Red Leicester
- Stilton
- Wensleydale
- Yarg
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Preserves
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