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🥩 Types of gravy

Beef, onion, sausage, red-eye, vegan — every gravy on its own page.

16 pages in this section

Beef gravy
The deep, dark, glossy standard against which other gravies are judged
Beef gravy is a dark, beef-flavoured sauce built from roasting-tin juices, beef stock or both, usually thickened with flour and served with roast beef, Yorkshire puddings…
Chicken gravy
Lighter, cleaner and far more forgiving than its beef cousin
Chicken gravy is a pale to golden-brown gravy made from roast chicken juices or chicken stock, often finished with a little cream, tarragon or lemon, and served with roas…
Chip-shop gravy
Thin, dark, peppery and pointedly not Sunday-lunch gravy
Chip-shop gravy is the thin, dark, savoury gravy served over chips in fish and chip shops across the north of England, Scotland and parts of Wales.
Giblet gravy
Nothing wasted: the neck, heart and gizzard turned into the best gravy of the year
Giblet gravy uses the heart, gizzard, neck and sometimes liver that come inside a bird, simmered into a stock and often chopped back into the finished gravy.
Jus
Not gravy, strictly — but everyone treats it as the posh cousin
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 t…
Lamb gravy
Strong meat, strong gravy — rosemary, redcurrant and red wine
Lamb gravy is a robust, slightly sweet-edged gravy from lamb roasting juices, traditionally flavoured with rosemary, garlic, red wine and a spoon of redcurrant jelly.
Mushroom gravy
The meat-free gravy that no one has to apologise for
Mushroom gravy is a deeply savoury brown gravy built on properly browned mushrooms, often with dried mushrooms and soy for extra umami. It is the default choice for vegan…
Onion gravy
Slow-cooked onions, a little flour, and patience — the gravy sausages deserve
Onion gravy is a dark, sweet-savoury gravy built on onions cooked slowly until they collapse and caramelise, traditionally served with sausages and mash, toad in the hole…
Pan gravy
The technique, not the meat: gravy made in the pan the food was cooked in
Pan gravy is any gravy made directly in the roasting tin or frying pan, using the fat and browned residue left behind. It is the oldest and best method, and it works for …
Pork gravy
Rich pork juices cut with cider, apple or mustard
Pork gravy is made from roast pork drippings, usually sharpened with cider, apple or mustard to balance the fattiness of the meat and the sweetness of crackling.
Red-eye gravy
Ham fat and black coffee, and absolutely nothing else
Red-eye gravy is a thin, unthickened Southern American gravy made by deglazing a country-ham pan with black coffee. It is salty, faintly bitter and utterly distinctive.
Sausage gravy
Breakfast, the American South, and a great deal of black pepper
Sausage gravy is a thick American white gravy made from crumbled breakfast sausagemeat, its fat, flour and milk, served over split biscuits at breakfast.
Turkey gravy
The one gravy that has to feed twelve people at once and cannot be made at the last minute
Turkey gravy is the Christmas and Thanksgiving centrepiece sauce, built from turkey giblets, neck, wings and roasting juices — and, for sanity's sake, largely made in adv…
Vegan gravy
No butter, no stock cube with hidden milk powder, no compromise
Vegan gravy uses oil or vegan spread instead of butter and plant-based savoury ingredients — mushrooms, yeast extract, miso, soy — to produce a rich brown gravy with no a…
Vegetarian gravy
Savoury depth without a drop of meat stock
Vegetarian gravy replaces meat juices with browned vegetables, mushrooms, yeast extract, miso or soy — flavour strategies that build the same savoury depth by other route…
White gravy
Milk, flour, fat and pepper — the American counterpoint to brown gravy
White gravy, also called country gravy or cream gravy, is a milk-based pan gravy from the American South, served over fried chicken, chicken-fried steak and biscuits.