グレービーソース

グレイビーソースは、調理中に自然に流れ出る肉や野菜の肉汁から作られるソースであり、多くの場合、質感を追加するためにとろみ付けでとろみを増している。グレイビーソースはさらに、グレイビーソルト（塩とカラメル色素の混合物）やグレイビーブラウニング（水に溶かしたグレイビーソルト）、あるいはブイヨンキューブで色付けや風味付けをされる場合がある。粉末は天然の肉または野菜の抽出物の代わりに使用できる。缶詰やインスタントのグレイビーも入手可能である。グレイビーは一般的に、ロースト、ミートローフ、サンドイッチ、米、麺類、フライドポテト（チップス）、マッシュポテト、またはビスケット（北米、ビスケット・アンド・グレイビーを参照）と共に供される。

グレービーソース
ソースボートで供されるブラウンソース
フルコース	ソース
主な材料	肉や野菜のジュース、とろみ付け、グレイビーソルト、グレイビー・ブラウニング、ブイヨンキューブ
その他の情報	主な用途はサンデーローストまたはチップス（イギリス）、ターキースタッフィングおよびアメリカンビスケット（北アメリカ）、プーティン（ケベック州）、パンをベースとした料理（地中海料理）である。

歴史

グレイビーソースに関する最も初期の記録された言及の一つは、14世紀に遡る「The Forme of Cury」という題名の英国のレシピ本にある。グレイビーという用語は、肉または魚のブイヨンを意味する古フランス語の単語に由来し、14世紀のフランス語の写本では「gravé」または「grané」であった。フランス語の「grané」は穀物と関連しており、穀物の料理における用法を、肉から作られ肉と共に供されるソースとして結びつけていると示唆されている。

異なる文化における普及

一部の者は、グレイビーソースが英国の家庭における定番となったのは、英国の食品ブランドOXOによる長期間にわたる広告キャンペーンの結果であると考えている。1983年から1999年まで英国のテレビで放送されたこれらの広告は、中流階級の英国人家族がオキソグレイビーと共に食事をする様子を特徴としていた。グレイビーソースは今や、古典的な英国のサンデーローストに不可欠な材料である。

北米における英国の植民地化と移民の長い歴史は、カナダとアメリカ合衆国における食料生産と消費に影響を与えた。北米では、グレイビーは感謝祭やクリスマスの伝統的な祝祭や、七面鳥やジャガイモなどの料理に添える人気のあるソースと見なされている。

アメリカ合衆国南部では、グレイビーソースとビスケットは1800年代後半に南部アパラチアで生まれた人気の朝食である。南部では様々な種類のグレイビーが開発されてきたが、そのほとんどはソーセージ、小麦粉、バター、牛乳を含んでおり、これらは労働者階級の家庭にとって手頃な材料であった。

Gravy is one of three ingredients in the famous French-Canadian dish poutine, made up of French fries, cheese curds, and a salty, light brown sauce combining beef and chicken stock. Poutine emerged in rural Québec in the 1950s and has become one of Canada’s most iconic meals.

In Italian American culture, gravy is sometimes used to refer to meat-based tomato sauce.

Instant gravy

The first instant gravy was developed by the British company Bisto in 1908, as a meat-flavoured powder that can be combined with water and served with meat. Instant gravy is now sold by various companies, including Heinz, Knorr, and McCormick.

Types

See also Wiktionary > gravy § Hyponyms

• 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 potatoes, 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 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 sweated, chopped onions mixed with stock or wine. It is commonly served with bangers and mash, eggs, 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 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 biscuits.
• 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 cubes 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.

Cuisines

Roast meal with gravy

Mashed potatoes and gravy from an American supermarket

In the United Kingdom and Ireland, a Sunday roast is usually served with gravy. It is commonly eaten with beef, pork, chicken or lamb. It is also popular in different parts of England, Scotland, Wales and Ireland to have gravy with just chips (mostly from a fish and chip shop or Chinese takeaway).

In British and Irish cuisine, as well as in the cuisines of Commonwealth countries like Australia, Canada and New Zealand, the word gravy refers only to the meat-based sauce derived from meat juices, stock cubes or gravy granules. Use of the word "gravy" does not include other thickened sauces. One of the most popular forms is onion gravy, which is eaten with sausages, Yorkshire pudding and roast meat.

Throughout the United States, gravy is commonly eaten with Thanksgiving foods such as turkey, mashed potatoes and stuffing. One Southern United States variation is sausage gravy eaten with American biscuits. Another Southern US dish that uses white gravy is chicken-fried steak. Rice and gravy is a staple of Cajun and Creole cuisine in the southern US state of Louisiana.

Gravy is a key ingredient in the Canadian dish poutine which is a combination of french fries, gravy and cheese curds. The dish emerged in Quebec and is associated with the province’s identity.

In some parts of Asia, particularly India, gravy is any thickened liquid part of a dish. For example, the liquid part of a thick curry may be referred to as gravy.

In the Mediterranean, Maghreb cuisine is dominated with gravy and bread-based dishes. Tajine and most Maghreb (Morocco, Algeria and Tunisia) dishes are derivatives of oil, meat and vegetable gravies. The dish is usually served with a loaf of bread. The bread is then dipped into the gravy and then used to gather or scoop the meat and vegetables between the index, middle finger and thumb, and consumed.

In gastronomy of Menorca, it has been used since the English influence during the 17th century in typical Menorcan and Catalan dishes, as for example macarrons amb grevi (pasta).

関連項目

• Au jus/ja – ビーフジュース
• Cuisine of the Southern United States/ja
• en:Gravy train (disambiguation)
• List of sauces/ja
• Sauce boat/ja, グレービーボートとも呼ばれる