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* 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. |
* 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 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 complimenting 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 [[ |
* Cream gravy or white 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 complimenting 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> 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#:~:text=Many%20Italian%2DAmericans%20use%20tomato,full%20of%20meats%20and%20vegetables. | title=Do You Prefer Sauce or Gravy? | Wonderopolis }}</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#:~:text=Many%20Italian%2DAmericans%20use%20tomato,full%20of%20meats%20and%20vegetables. | title=Do You Prefer Sauce or Gravy? | Wonderopolis }}</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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In [[British cuisine|British]] and [[Irish cuisine]], as well as in the cuisines of [[Commonwealth of Nations|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. |
In [[British cuisine|British]] and [[Irish cuisine]], as well as in the cuisines of [[Commonwealth of Nations|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. |
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Throughout the United States, gravy is commonly eaten with [[Thanksgiving]] foods such as [[turkey meat|turkey]], |
Throughout the United States, gravy is commonly eaten with [[Thanksgiving]] foods such as [[turkey meat|turkey]], mashed potatoes and [[stuffing]]. One Southern United States variation is sausage gravy eaten with [[Biscuit (bread)|American biscuits]]. Another Southern US dish that uses white gravy is [[chicken-fried steak]]. [[Rice and gravy]] is a staple of [[Cajun cuisine|Cajun]] and [[Louisiana Creole cuisine|Creole cuisine]] in the southern US state of [[Louisiana]]. |
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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. |
Main ingredients | Juices of meats that run naturally during cooking, wheat flour, cornstarch |
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Gravy is a sauce often made from the juicesofmeats that run naturally during cooking and often thickened with wheat flourorcorn starch 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 and 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 biscuits (North America, see biscuits and gravy), roasts, meatloaf, rice,[2] noodles, chips (fries) and mashed potatoes.
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"[3] is believed to be derived from the French word "gravé" that is found in many medieval French cookbooks.
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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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