Gravy: sauces made from cooking juices, stocks, and thickening agents

Characteristics and common ingredients

A classic gravy typically begins with pan drippings or roasted juices, to which a liquid such as water, wine, or stock is added. Thickening is usually achieved with a roux (flour cooked in fat), a cornstarch or arrowroot slurry, or reduction of the liquid. Seasonings include salt, pepper and aromatics like onion, garlic, herbs or mustard. Vegetarian and vegan gravies use vegetable stock and plant fats in place of meat drippings.

History and culinary development

Gravy has a long, informal history as a way to make cooked meats more palatable and to stretch limited food. Many regional cuisines developed their own versions by adapting local stocks, spices and thickening methods. Over time, restaurant and home cooks refined techniques to control texture, clarity and flavor intensity.

Uses, examples and variations

• Traditional: poured over roasted meats, mashed potatoes, meatloaf and carved joints.
• Regional styles: brown gravy, white or cream gravy, vegetarian mushroom gravy, and pan "jus".
• Thickness: from thin jus to thick country-style gravies that include pieces of meat or vegetables.
• Commercial forms: instant powders, bouillon cubes and canned gravies provide convenient substitutes.

Gravy plays a role in both everyday meals and festive platters. Home cooks may emphasize depth of flavor by deglazing pans and simmering slowly, while manufacturers standardize flavor and shelf life. For practical tips and recipes, see further reading.

Notable distinctions include the difference between gravy and other sauces: gravies are usually derived directly from cooked food juices and thickened, whereas many sauces are prepared independently. Food-safety and quality considerations include using properly reduced stocks, straining solids for a smooth texture, and adjusting seasoning to balance richness and saltiness.