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¶
Ten 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?
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.
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.