Gravy

Sauce And CondimentSauceAllergen: GlutenNot vegetarianSavoryUmamiRoastyPepperyButtery

Nutrition (per 100 g)

Calories: 34
Protein (g): 1
Fat (g): 2
Carbs (g): 3
Fiber (g): —
Sodium (mg): 420

Values vary by recipe and thickener; sodium can be high in mixes and jarred versions.

Storage

Room temp: up to 0 days
Refrigerated: up to 3 days
Frozen: up to 90 days

Gravy is a savory sauce made from meat drippings or stock thickened with flour or starch. It pours glossy and coats foods with a silky texture; flavor ranges from roasty and umami to herb-forward. Commonly served over roasted meats, mashed potatoes, and biscuits, it’s typically made by deglazing a pan and thickening with a roux or slurry; ready-to-serve jars and dry mixes are also common. Often made from meat drippings, though vegetarian versions use vegetable stock or mushrooms.

Rooted in European pan sauces and roux-based techniques, especially British roast dinners and French sauce making. It spread across North America with holiday roasts and diner fare, spawning variants like onion gravy and poutine-style gravies.