Gravypedia The encyclopaedia of gravy
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Gravypedia

The encyclopaedia of gravy: 164 pages on every type, recipe, technique, tradition and thickening agent worth knowing about — from a proper roast-dinner jus to chip-shop gravy and Southern red-eye.

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✨ Featured article Read

Proper roast-dinner gravy from meat juices

The Sunday gravy, made in the tin while the joint rests

The full method for roast-dinner gravy made from the juices in the tin, with a vegetable trivet, a wine deglaze and a strained finish.

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📚 Browse by section

🥩
Types of gravy
Beef, onion, sausage, red-eye, vegan — every gravy on its own page.
16 pages
📖
Recipes
Everyday gravy, roast-dinner gravy, make-ahead, gluten-free and large-batch.
12 pages
🔥
Techniques
Roux, deglazing, reducing, thickening and rescuing a gravy that has gone wrong.
14 pages
🍽️
Gravy by food
What to pour over beef, chicken, sausages, chips, pies and biscuits.
12 pages
🎄
Christmas
The best time of year where everyone has a roast on the 25th
6 pages
🥧
Pie gravy
The gravy inside the pastry, and the pies built around it.
5 pages
🌍
Regional traditions
British roast gravy, chip-shop gravy, poutine, red-eye and brun sås.
10 pages
🍛
British Indian restaurant
Base gravy, mix powder and the curry-house system built on them.
8 pages
📜
History
From medieval 'grané' to Bisto: how gravy became a national habit.
12 pages
🧂
Ingredients
Stocks, bones, onions, wine, browning, flour and everything else in the jug.
25 pages
🧪
Food additives
Additives and E numbers in ultra processed gravy products
2 pages
🔬
Kitchen science
Starch, gelatin, emulsions, Maillard browning and why resting meat matters.
9 pages
🥣
Mother sauces
As defined originally by Auguste Escoffier, the French chef and restaurateur who professionalised hotel cookery
7 pages
🏆
World records
Guinness titles, three tonnes of poutine and a £8,195 pie.
7 pages
⭐
Reviews & comparisons
Granules, stock cubes, supermarket gravies, separators and gravy boats.
8 pages
🚨
Disasters
Recalls, contamination, spoilage and the time Britain ran out.
5 pages
ℹ️
About Gravypedia
Who writes this, how pages are sourced and how to reach the editors.
6 pages

💡 Did you know…

  • A pie needs a thick gravy inside to hold the filling and a thinner one outside to pour over. Getting the two the same way round is a common mistake. (Gravy for pies)
  • Flour thickens gravy because its starch granules absorb water and swell when heated, a process called gelatinisation — which also explains lumps, raw-flour taste and why gravy thickens as it cools. (Why flour thickens liquid)
  • A teaspoon of mustard sharpens a gravy, and its natural emulsifiers help keep fat suspended rather than floating. (Mustard in gravy)
  • Woody herbs go in early and are removed; soft herbs go in at the end. Matching the herb to the meat is one of the simplest ways to improve a gravy. (Herbs in gravy)

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🥄 Stir the Gravy

Warming the gravy…

Drag the gravy to stir it. Spin it hard enough and it climbs the sides of the bowl, dipping in the middle — the same vortex you get in a real pan. See emulsification in gravy.