The encyclopaedia of gravy
Welcome to
Gravypedia
The encyclopaedia of gravy: 135 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.
✨ 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.
Continue reading →📚 Browse by section
💡 Did you know…
- A jus is an unthickened, intensely reduced meat stock served in small quantity. It is glossy from gelatin and butter rather than flour, and belongs to restaurant rather than roast-dinner cooking. (Jus)
- A full-flavoured brown gravy built entirely from store-cupboard ingredients, for when there is no roasting tin to work with. (Gravy without drippings)
- Nordic brown sauces are close cousins of gravy — roux-based, often enriched with cream, and served with meatballs, roast pork and game alongside something sweet and sharp. (Scandinavian brown sauces)
- Scaling gravy up for a crowd: ratios that survive multiplication, the equipment that matters, and the bits that do not scale linearly. (Large-batch gravy)
🥄 Gravy Finder
Tell us what you're eating and what's in the cupboard, and we'll tell you exactly which gravy to make — and what you're missing.
🕑 Recently updated
-
Why mushrooms taste savoury
2026-09-21
-
How Gravypedia is written
2026-09-21
-
Worcestershire sauce
2026-09-21
-
Bisto
2026-09-21
-
The great gravy drought
2026-09-21
-
Gravy trivia
2026-09-21
-
Pie gravy in the oven
2026-09-21
-
Avoiding lumps in gravy
2026-09-21
🔥 Most read
🥄 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.