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'''Gravy''' is a |
'''Gravy''' is a topping often made from the juices of [[meat]]s that run naturally during cooking and often thickened with [[corn starch]] or other thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or ready-made [[bouillon cube|cubes]]. Powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available.<ref>{{cite book | last=Peter | first=K.V. | title=Handbook of Herbs and Spices | publisher=Elsevier Science | series=Woodhead Publishing Series in Food Science, Technology and Nutrition | year=2012 | isbn=978-0-85709-567-1 | url=https://books.google.com/books?id=P4FwAgAAQBAJ&pg=PA112 | access-date=May 23, 2017 | page=112}}</ref> Gravy is commonly served with [[roasting|roasts]], [[meatloaf]], [[rice]],<ref>{{Cite web|url=https://www.realcajunrecipes.com/recipe/rice-and-gravy/|title=Rice and Gravy | RealCajunRecipes.com: la cuisine de maw-maw!|date=January 1, 1970|website=RealCajunRecipes.com}}</ref> [[noodles]], [[Chips (hot food)|chips]] (fries), [[mashed potato]]es, or [[biscuit (bread)|biscuits]] (North America, see [[biscuits and gravy]]). |
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== History == |
== History == |
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Based on current understanding of what a gravy is at its core (a sauce made from meat drippings combined with a thickening agent), one of the earliest recorded instances of a gravy being used is from ''[[The Forme of Cury]],'' a cookbook from the 14th century. The term "gravy"<ref>{{Cite web |title=Gravy |
Based on current understanding of what a gravy is at its core (a sauce made from meat drippings combined with a thickening agent), one of the earliest recorded instances of a gravy being used is from ''[[The Forme of Cury]],'' a cookbook from the 14th century.{{Citation needed|date=January 2024}} The term "gravy" is believed to be derived from the French word "''gravé"'' that is found in many medieval French cookbooks.<ref>{{Cite web |title=Gravy |url=https://www.encyclopedia.com/sports-and-everyday-life/food-and-drink/food-and-cooking/gravy |access-date=2022-06-18 |website=Encyclopedia.com}}</ref> |
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==Types== |
==Types== |
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{{sources|section|date=July 2021}} |
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: ''See also [[wikt:gravy#Hyponyms|Wiktionary > gravy § Hyponyms]]'' |
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* Brown gravy is the name for a gravy made from the drippings from roasted meat or fowl. |
* {{anchor|brown}}Brown gravy is the name for a gravy made from the drippings from roasted meat or fowl. The drippings are cooked on the stovetop at high heat with onions or other vegetables, and then thickened with a thin mixture of water and either wheat flour or cornstarch. |
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* Cream gravy or white gravy (sawmill gravy) is a [[bechamel]] sauce made using fats from meat—such as sausage or bacon—or meat drippings from roasting or frying meats. |
* Cream gravy, or white gravy (sawmill gravy) is a [[bechamel]] sauce made using fats from meat—such as sausage or bacon—or meat drippings from roasting or frying meats. The fat and drippings are combined with flour to make a roux, and milk is typically used as the liquid to create the sauce, however, cream is often added or may be the primary liquid. It is frequently seasoned with black pepper, and complementing herbs and bits of meat may be added such as sausage or diced chicken liver. It is an important part of many Southern USA meals, and frequently used as an ingredient in casseroles and other southern dishes, such as [[biscuits and gravy]] and served alongside many Southern favorites such as [[mashed potato]]es, [[fried chicken]] and [[chicken-fried steak]].<ref>{{Cite web|url=https://www.thespruceeats.com/tys-southern-cream-gravy-3057039|title=Homemade Southern Cream Gravy With Drippings|website=The Spruce Eats}}</ref> Other common names include country gravy, sawmill gravy, milk gravy, and [[sausage gravy]]. |
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* Egg gravy is a variety of gravy made starting with meat drippings (usually from [[bacon]]) followed by flour being used to make a thick [[roux]]. Water, broth, or milk is added and the liquid is brought back up to a boil, then salt and peppered to taste. A well-beaten [[Egg (food)|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. |
* Egg gravy is a variety of gravy made starting with meat drippings (usually from [[bacon]]) followed by flour being used to make a thick [[roux]]. Water, broth, or milk is added and the liquid is brought back up to a boil, then salt and peppered to taste. A well-beaten [[Egg (food)|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. |
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* Red gravy can refer to several different dishes. It is a simple, basic tomato sauce in New Orleans.<ref>{{Cite web|url=https://www.gumbopages.com/food/sauces/red-gravy.html|title=New Orleans Red Gravy|website=www.gumbopages.com}}</ref> |
* Red gravy can refer to several different dishes. It is a simple, basic tomato sauce in New Orleans.<ref>{{Cite web|url=https://www.gumbopages.com/food/sauces/red-gravy.html|title=New Orleans Red Gravy|website=www.gumbopages.com}}</ref> In the Italian American communities it refers to a complex long- and slow-cooked tomato sauce, frequently with meats and vegetables,<ref>{{cite web | url=https://www.wonderopolis.org/wonder/do-you-prefer-sauce-or-gravy | title=Do You Prefer Sauce or Gravy?}}</ref> although the distinction between "sauce" and "gravy" in the Italian tomato world is debated.<ref>{{cite web | url=https://orderisda.org/culture/language/lets-finally-settle-the-decades-old-sauce-vs-gravy-debate/. | title=Let's Finally Settle the Decades-old Sauce vs. Gravy Debate | date=17 May 2020}}</ref> There are several red gravies from India, which are variations of tomato-based curry.<ref>{{Cite web|url=https://www.vegetariantastebuds.com/restaurant-style-red-gravy/|title=Restaurant Style Red Gravy: All-purpose curry base|website=www.vegetariantastebuds.com/}}</ref> |
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* 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. |
* 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. |
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* [[Mushroom gravy]] is a variety of gravy made with mushrooms. |
* [[Mushroom gravy]] is a variety of gravy made with mushrooms. |
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Gravy is an integral part of the Canadian dish [[poutine]]. In Quebec, poutine gravy is thin, and is sometimes a mix of beef and chicken stock. Other places in Canada use a thicker gravy, similar to an American gravy. |
Gravy is an integral part of the Canadian dish [[poutine]]. In Quebec, poutine gravy is thin, and is sometimes a mix of beef and chicken stock. Other places in Canada use a thicker gravy, similar to an American gravy. |
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In some parts of [[Asia]], particularly [[India]], gravy is any thickened liquid part of a dish. For example, the liquid part of a thick [[curry]] may be referred to as gravy.<ref> |
In some parts of [[Asia]], particularly [[India]], gravy is any thickened liquid part of a dish. For example, the liquid part of a thick [[curry]] may be referred to as gravy.<ref>{{Cite web |url=http://indianfood.about.com/od/masalarecipes/r/basicgravy.htm |title=Basic Indian gravy |access-date=2009-12-07 |archive-date=2017-01-22 |archive-url=https://web.archive.org/web/20170122195639/http://indianfood.about.com/od/masalarecipes/r/basicgravy.htm |url-status=dead }}</ref><ref>{{Cite web|url=http://www.daawat.com/recipes/indian/veg/gravy.htm|archiveurl=https://web.archive.org/web/20091211213011/http://www.daawat.com/recipes/indian/veg/gravy.htm|url-status=dead|title=List of Indian gravy dishes|archivedate=December 11, 2009}}</ref> |
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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 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. |
Main ingredients | Juices of meats that run naturally during cooking, wheat flour, cornstarch |
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Gravy is a topping often made from the juices of meats that run naturally during cooking and often thickened with corn starch or other thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or ready-made 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, chips (fries), mashed potatoes, or biscuits (North America, see biscuits and gravy).
Based on current understanding of what a gravy is at its core (a sauce made from meat drippings combined with a thickening agent), one of the earliest recorded instances of a gravy being used is from The Forme of Cury, a cookbook from the 14th century.[citation needed] The term "gravy" is believed to be derived from the French word "gravé" that is found in many medieval French cookbooks.[3]
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Find sources: "Gravy" – news · newspapers · books · scholar · JSTOR (July 2021) (Learn how and when to remove this message) |
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In the United Kingdom and Ireland, a Sunday roast is usually served with gravy. It is commonly eaten with beef, pork, chickenorlamb. It is also popular in different parts of England, Scotland, Wales and Ireland to have gravy with just chips (mostly from a fish and chip shop or Chinese takeaway).
InBritish and Irish cuisine, as well as in the cuisines of Commonwealth countries like Australia, Canada and New Zealand, 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.
Throughout the United States, gravy is commonly eaten with Thanksgiving foods such as turkey, mashed potatoes and stuffing. One Southern United States variation is sausage gravy eaten with American biscuits. Another Southern US dish that uses 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 Quebec, poutine gravy is thin, and is sometimes a mix of beef and chicken stock. Other places in Canada use a thicker gravy, similar to an American gravy.
In some parts of Asia, particularly India, gravy is any thickened liquid part of a dish. For example, the liquid part of a thick curry may be referred to as gravy.[9][10]
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 Menorca, it has been used since the English influence during the 17th century in typical Menorcan and Catalan dishes, as for example macarrons amb grevi (pasta).[11]
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