Cookbook:Gravy

From Wikibooks, open books for an open world
Jump to: navigation, search

Cookbook | Recipes | Ingredients

Gravy is a sauce made from the rendered fat and juices of an animal thickened with flour or cornstarch. Commonly, some of the fat is skimmed off before thickening. The thickener may be included in a proprietary gravy powder, which includes caramel (burnt sugar) to colour it brown, and salt. Colour may also be added as "browning", a caramel solution in water. Gravy can be flavoured with herbs and seasonings or a proprietary meat stock may be added. Poultry gravy is usually lighter in colour than gravies to accompany red meat. Gravy is usually served from a small jug called a gravy boat.

In Indian cooking, a gravy is a curry sauce.

In Italian-American cooking, gravy refers to a rich, tomato-based meat sauce.

See also[edit]


This Cookbook page is a stub. Please expand it.