Gravy

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.\n\nRooted 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.