Resources > Term > G > Gravy

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Making Gravy most likely began as a way of extending foods to avoid waste and to harvest extra calories, while adding a covering flavor to sometimes questionable meats.

Generally, to make Gravy, excess fat and grease is removed from a pan of cooking meat and the remaining juice is thickened, most frequently by adding flour or corn starch and stirring until smooth.

There are also various types of instant gravies and gravy mixes available which only require the addition of water.


In practice there are a number of Gravies to write home about like:

Chicken GravyRed-Eye GravyTurkey GravyRed Eye GravyWhite Gravy, Buttermilk GravyCountry GravyMushroom GravyBrown Gravy.

Culinary Uses

Nearly any thickened Sauce can be referred to as Gravy, though arguably the most common ones are made from the pan drippings of cooking meats like TurkeyChickenPork and Beef.

Another popular Gravy is Breakfast Gravy, also known as Sausage Gravy or Milk Gravy, which may be made from sausage drippings by Thickening them with Flour or Cornstarch and adding Milk for a creamy consistency. Sausage gravy is generally a white Gravy served over biscuits. 

Low Fat


Low Calorie