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*'''Vegetable gravy''' or '''vegetarian gravy''' is gravy made with boiled or roasted vegetables. A quick and flavorful vegetable gravy can be made from any combination of vegetable broth or vegetable stock, flour, and one of either butter, oil, or [[margarine]]. One recipe uses vegetarian [[bouillon cube]]s with [[cornstarch]] (corn flour) as a thickener (''cowboy [[roux]]''), which is whisked into boiling water. Sometimes vegetable juices are added to enrich the flavor, which may give the gravy a dark green color. Wine could be added. Brown vegetarian gravy can also be made with savory [[yeast extract]] like [[Marmite]] or [[Vegemite]]. There are also commercially produced instant gravy granules which are suitable for both [[vegetarians]] and [[vegans]].
*'''White gravy''' ('''sawmill gravy''' in Southern U.S. cuisine) is the gravy typically used in [[biscuits and gravy]] and [[chicken fried steak]]. It is essentially a [[Béchamel sauce]], with the roux being made of meat drippings and flour. Milk or cream is added and thickened by the roux; once prepared, black pepper and bits of mild sausage or chicken liver are sometimes added. Besides white and sawmill gravy, common names include country gravy, milk gravy, and [[sausage gravy]].
==In the UK==
In the UK, a [[Sunday roast]] is usually served with gravy. It is also popular in different parts of the UK, to have gravy with just chips (mostly from a fish'n'chip shop). It is commonly eaten with [[pork]], [[chicken]], [[Lamb and mutton|lamb]], [[Domesticated turkey|turkey]], [[beef]], [[meatloaf]], [[biscuit#Biscuits in American English|American style biscuits]], [[Yorkshire pudding]],<ref>[http://www.recipes4us.co.uk/British%20Yorkshire%20Pudding%20Day.htm British Yorkshire Pudding Day<!-- Bot generated title -->]</ref> [[stuffing]] and sandwiches.
In [[United Kingdom|British]] cuisine, as well as in the cuisines of Commonwealth countries like Australia and New Zealand, the word gravy refers only to the meat based sauce (and vegetarian/vegan alternatives) 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
==Cuisines==
In many parts of [[Asia]], particularly [[India]], [[Malaysia]], and [[Singapore]], the word "gravy" is used to refer to any thickened liquid part of a dish. For example, the liquid part of a thick [[curry]] may be referred to as gravy.<ref>[http://indianfood.about.com/od/masalarecipes/r/basicgravy.htm Basic Indian gravy]</ref><ref>[http://www.daawat.com/recipes/indian/veg/gravy.htm List of Indian gravy dishes]</ref><ref>[http://www.top-indian-recipes.com/indian-curry-recipes.html Indian curry and gravy dishes]</ref>
▲In [[United Kingdom|British]] cuisine, as well as in the cuisines of Commonwealth countries like Australia and New Zealand, the word gravy refers only to the meat based sauce (and vegetarian/vegan alternatives) 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. Gravy is very popular in the North of England; often, it is served with [[french fries]] (chips).
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.
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Gravy is a sauce, made often from the juices that run naturally from meat or vegetables during cooking. In North America the term can refer to a wider variety of sauces. The gravy may be further colored and flavored 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 gravies are also available. Gravy is commonly served with roasts, meatloaf, rice,[1] and mashed potatoes.
Types of gravy
In the UK, a Sunday roast is usually served with gravy. It is also popular in different parts of the UK, to have gravy with just chips (mostly from a fish'n'chip shop). It is commonly eaten with pork, chicken, lamb, turkey, beef, meatloaf, American style biscuits, Yorkshire pudding,[2] stuffing and sandwiches.
InBritish cuisine, as well as in the cuisines of Commonwealth countries like Australia and New Zealand, the word gravy refers only to the meat based sauce (and vegetarian/vegan alternatives) 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. Gravy is very popular in the North of England; often, it is served with chips.
One Southern American variation is sausage gravy eaten with American biscuits. Another Southern US dish that has 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 many parts of Asia, particularly India, Malaysia, and Singapore, the word "gravy" is used to refer to any thickened liquid part of a dish. For example, the liquid part of a thick curry may be referred to as gravy.[3][4][5]
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 Minorca, it has been used since the British colonisation during the 17th century in typical Minorquian and Catalan dishes, as for example macarrons amb grevi (pasta).[6]
In the case of meat served with potatoes, vegetables, and gravy, in North America (except Quebec), the gravy is often poured onto the potatoes, whereas in Quebec or France the gravy is generally poured onto the meat.[citation needed]
Gravy made from well-done beef has been shown to contain heterocyclic amines, which are potentially carcinogenic in humans.[7][8]
Gravy, and its perceived richness, have contributed to its use in several cultural contexts:
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