The encyclopaedia of gravy
Gravypedia is an encyclopaedia of gravy written and maintained by its editors. The more gravy knowledge accessible to the world, the better.
Gravypedia is a reference site about one subject, in depth: gravy.
What it covers¶
Several sections, each built out rather than skimmed:
- Types of gravy — every major type on its own substantial page.
- Recipes — everyday, roast dinner, Christmas, gluten-free, large-batch.
- Techniques — roux, deglazing, reduction, and fixing what has gone wrong.
- Gravy by food — what to pour over beef, chips, biscuits, sausages and the rest.
- Regional traditions — Britain, the American South, Québec, Scandinavia and beyond.
- History — from a medieval scribal error to Bisto.
- Ingredients — stock, bones, onions, flour, browning, Worcestershire sauce.
- Kitchen science — starch, gelatin, emulsions, Maillard browning, umami.
- Reviews — granules, stock, separators, boats and kit.
- The Gravy Finder — tell it what you're eating and what you have.
Why the hell would you do this?¶
Why not? We love gravy.
Why it is not publicly editable¶
Gravypedia is organised like a wiki — cross-linked articles, categories, revision histories, an A–Z index — but it is written and edited by its editors, not by the public.
That is a deliberate choice. An open wiki needs a community large enough to catch vandalism and resolve disputes. A single-subject site does not have one, and the alternative is either a permanent moderation burden or a slow decline into spam. Editing is therefore restricted to signed-in editors, and every change is recorded in a public revision history.
Readers are very welcome to send corrections — see contact the editors.
We are new¶
This is a new website (established September 2026), and we might change this policy in the future to allow submissions from the public, and then allow reputable and established contributors to become editors. It is too early to tell whether that would be a good idea, but if you've got a lot to say, get in touch and we can talk.
How pages are written¶
Every page aims to be useful before it is comprehensive. In practice that means:
- The answer near the top, not after 400 words of preamble.
- Real quantities, times and temperatures.
- An explanation of why, not only what.
- British English, metric first, with imperial and American terms noted where they differ.
- No invented history. Where a story is folklore — the Bisto acronym, the red-eye gravy anecdote — it is flagged as such.
See how gravypedia is written.
Corrections¶
Gravy is a domain full of confidently repeated folklore. If something here is wrong, we would rather know. See contact the editors.