Types Of Gravies!
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Definition Of Gravy
"Gravy is an English sauce made often from the juices that run naturally from meat or vegetables during cooking. Ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned gravies are also available." Gravy is commonly served with:

  pork
  chicken
  lamb
  turkey
  beef

See: Gravy Cuisine
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Thickened Gravy
"Gravies are often thickened with a starch, starting with a roux made of wheat flour, cornstarch/cornflour, or arrowroot. The liquids from cooked meat, the liquids from dissolved bouillon cubes/stock cubes, or stock are added gradually to the mixture, while continually stirring to ensure that it mixes properly and the thickener does not clump. In some recipes, the animal fat in the roux may be omitted as part of the base content. It may be replaced with cornstarch /cornflour alone (see cowboy roux) or is sometimes omitted entirely."
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Types of gravy

"God's gravy" is a term used for juices naturally emanating from meat joints during roasting served unadulterated as gravy.

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. Most recipes call for chopped boiled eggs and is a popular gravy served in the Southern United States-

Onion gravy is made from large quantities of slowly sweated, chopped onions mixed with stock and wine. Commonly served with sausages and mash, chops, or other grilled or fried meat cuts which by way of the cooking method would not produce their own gravy.

White gravy (Sawmill gravy in Southern American cuisine) is the gravy typically used in Biscuit and Gravy and chicken-fried steak. It is essentially a Béchamel sauce, with the roux being made of meat drippings and flour. Milk or cream is added and thickened by the roux; once prepared, black pepper and bits of mild sausage or chicken liver are normally added. Besides white and sawmill gravy, common names include cream gravy, country gravy, milk gravy, and sausage gravy.

Redeye gravy is a gravy made from the drippings of ham fried in a skillet/frying pan. The pan is deglazed with coffee or water. Coffee is the traditional method. A small amount of sugar is often added also. This gravy is a staple of Southern U.S. cuisine and is usually served over ham, grits or biscuits.

Tomato gravy is a gravy made from canned tomatoes or fresh garden tomatoes that are medium diced, flour, and usually a small amount of fat. This is a Southern U.S. dish.
(see southern tomato gravy for how-to video)

Vegetable gravy or Vegetarian gravy is gravy made with boiled or roasted vegetables. A quick and flavorful vegetable gravy can be made from any combination of vegetable broth or vegetable stock, flour, and one of either butter, oil, or vegan 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 flavor, which may give the gravy a dark green color. Wine could be added. There are also commercially produced instant gravy granules which are suitable for both vegetarians and vegans.

Sausage Gravy is a gravy made from pork sausage fried crumbly and made into a white gravy. Sausage Gravy is very popular in the Southern United States as a main course breakfast meal. The thick gravy is spooned over buttered biscuits that are usually split in half.  See Biscuit and Gravy Week for recipe (Note: not sweet biscuits - the term "biscuit" in British refers to a sweet hard baked product. In American it would be known as a cookie.)
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Resources:  This article is licensed under the GNU Free Documentation License. It uses some material from Wikipedia/article gravy / and other related pages. Top photo: homestead stock
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