Back جريفي Arabic Gravy Catalan Univerzální hnědá omáčka Czech Grefi Welsh Brun sovs Danish Bratensauce German Viandosuko Esperanto Gravy Spanish سس گریوی Persian Sauce au jus de viande French
 Photo of brown gravy, served in a sauce boat | |
| Course | Sauce |
|---|---|
| Place of origin | France United Kingdom |
| Main ingredients | Juices of meats and vegetables, thickeners, gravy salt, gravy browning, bouillon cubes |
| Other information | Main uses Sunday Roast or with chips (United Kingdom), Turkey Stuffing and American Biscuits (North America), Poutine (Quebec), Bread-based dishes (Mediterranean cuisine) |
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.[1] Gravy is commonly served with roasts, meatloaf, rice,[2] noodles, fries (chips), mashed potatoes, or biscuits (North America, see biscuits and gravy).
- ^ 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.