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Gravypedia

The encyclopaedia of gravy: 168 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.
14 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.
6 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.
13 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…

  • Medieval European sauces were thickened with breadcrumbs, ground almonds or egg yolks and sharpened with vinegar or verjuice. The roux, and therefore gravy as we know it, came later. (Medieval sauces)
  • Demi-glace is a rich, glossy French brown sauce made by reducing brown stock, traditionally with espagnole sauce. It is more concentrated and technically defined than ordinary gravy, and is used as a base for finished sauces. (Demi-glace)
  • A Christmas dinner succeeds or fails before the oven is switched on. This checklist covers meat choices, defrosting a frozen turkey, cooking times, gravy preparation and the jobs best completed in advance. (Christmas dinner preparation)
  • Umami is the taste of glutamates, amplified dramatically by nucleotides. Understanding the synergy explains why mushrooms, yeast extract, tomato and anchovy work so well together in gravy. (Umami 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.