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==Types==
: ''See also [[wikt:gravy#Hyponyms|Wiktionary > gravy § Hyponyms]]''
* {{anchor|brown}}Brown gravy is the name for a gravy made from the drippings from roasted meat or fowl. The drippings are cooked on the stovetop at high heat with onions or other vegetables, and then thickened with a thin mixture of water and either wheat flour or cornstarch.
* Cream gravy, or white gravy (sawmill gravy) is a [[bechamel]] sauce made using fats from meat—such as sausage or bacon—or meat drippings from roasting or frying meats. The fat and drippings are combined with flour to make a roux, and milk is typically used as the liquid to create the sauce, however, cream is often added or may be the primary liquid. It is frequently seasoned with black pepper, and complementing herbs and bits of meat may be added such as sausage or diced chicken liver. It is an important part of many Southern USA meals, and frequently used as an ingredient in casseroles and other southern dishes, such as [[biscuits and gravy]] and served alongside many Southern favorites such as [[mashed potato]]es, [[fried chicken]] and [[chicken-fried steak]]. Other common names include country gravy, sawmill gravy, milk gravy, and [[sausage gravy]].
* Egg gravy is a variety of gravy made starting with meat drippings (usually from [[bacon]]) followed by flour being used to make a thick [[roux]]. Water, broth, or milk is added and the liquid is brought back up to a boil, then salt and peppered to taste. A well-beaten [[Egg (food)|egg]] is then slowly added while the gravy is stirred or whisked swiftly, cooking the egg immediately and separating it into small fragments in the gravy.
* Red gravy can refer to several different dishes. It is a simple, basic tomato sauce in New Orleans. In some Italian-American communities it refers to a complex long- and slow-cooked tomato sauce, frequently with meats and vegetables, although the distinction between "sauce" and "gravy" in the Italian-American tomato world is debated.
* Giblet gravy has the [[giblets]] of turkey or chicken added when it is to be served with those types of poultry, or uses stock made from the giblets.
* [[Mushroom gravy]] is a variety of gravy made with mushrooms.
* [[Onion gravy]] is made from large quantities of slowly [[Sweating (cooking)|sweated]], chopped [[onion]]s mixed with [[stock (food)|stock]] or [[wine]]. It is commonly served with [[bangers and mash]], eggs, [[meat chop|chops]], or other grilled or fried meat which by way of the cooking method would not produce their own gravy.
* [[Red-eye gravy]] is a gravy made from the drippings of ham fried in a skillet or frying pan. The pan is [[Deglazing (cooking)|deglazed]] with coffee, giving the gravy its name, and uses no thickening agent. This gravy is a staple of Southern United States cuisine and is usually served over ham, [[grits]] or [[biscuit]]s.
* Vegetable gravy or vegetarian gravy is gravy made with boiled or roasted vegetables. A quick and flavourful 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 flavour, which may give the gravy a dark green colour. Wine could be added. Brown vegetarian gravy can also be made with savoury [[yeast extract]] like [[Marmite]] or [[Vegemite]]. There are also commercially produced instant gravy granules which are suitable for both [[vegetarians]] and [[vegans]], though some of the leading brands are not marketed as being vegetarian.

Translations:Gravy/9/en - Revision history

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