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Gravy


Gravy is a sauce often made from the juices of meats that run naturally during cooking and thickened with wheat flour or cornstarch for added texture. In the United States, the term can refer to a wider variety of sauces. The gravy may be further colored and flavored with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or 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 roasts, meatloaf, rice, and mashed potatoes.

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

In British cuisine, as well as in the cuisines of Commonwealth countries like Australia, New Zealand, and some areas in Canada 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 has white gravy is chicken fried steak. Rice and gravy is a staple of Cajun and Creole cuisine in the southern US state of Louisiana.


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