File:Wine_sauces_on_the_sauceboat.jpg · Wikimedia Commons · See Wikimedia Commons
gravy
Sign in to saveAlso known as Universal brown sauce, UBS, gravies
Gravy is a sauce made from the juices of meats and vegetables that run naturally during cooking and often thickened with thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt (a mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or bouillon cubes. Powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with roasts, meatloaf, sandwiches, rice, noodles, fries (chips), mashed potatoes, or biscuits (North America; see biscuits an
Key facts
- Food.name
- Gravy
- Food.image
- Wine sauces on the sauceboat.jpg
- Food.caption
- Brown gravy, served in a sauce boat
- Food.place_of_origin
- France United Kingdom
- Food.course
- Sauce
- Food.main_ingredient
- Juices of meats and vegetables, thickeners, gravy salt, gravy browning, bouillon cubes
- Food.other
- Main uses: Sunday roast or with chips (United Kingdom), turkey stuffing and American biscuits (North America), poutine (Canada), bread-based dishes (Mediterranean cuisine)
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Wikidata facts
- Image
- Gravy.JPG
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- Commons category
- Gravy
Sources (2)
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~8 min read
Article
7 sectionsContents
- History
- Popularisation in different cultures
- Instant gravy
- Types
- Cuisines
- See also
- References
Gravy is a sauce made from the juices of meats and vegetables that run naturally during cooking and often thickened with thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt (a mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or bouillon cubes. Powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with roasts, meatloaf, sandwiches, rice, noodles, fries (chips), mashed potatoes, or biscuits (North America; see biscuits and gravy).
== History == One of the earliest recorded mentions of gravy is in a 14th-century English recipe book, The Forme of Cury. The term gravy originates from the Old French word for meat or fish bouillon, which in fourteenth century French manuscripts was "gravé" or "grané". It is suggested that the French word grané is associated with grain, connecting grain’s usage in culinary terms as a sauce made from meat and served with meat.