Pronunciation: [bɹˈa͡ʊn ɡɹˈe͡ɪvi] (IPA) 
The spelling of "brown gravy" is intuitive, with each word being spelled the way it sounds. "Brown" is pronounced as [braʊn], with the vowel sound being represented by the letters "o" and "w". Meanwhile, "gravy" is pronounced as [ˈɡreɪvi], with the "a" being long and the "v" sound represented by the letter "v". The combination of these two words creates a savory sauce perfect for topping meats and starches. Delicious!
Brown gravy is a culinary sauce that is typically made from the drippings and juices of browned meat, such as beef, poultry, or pork. It is commonly used as a topping or accompaniment for various savory dishes, particularly mashed potatoes, roasted meats, and stews. The name "brown gravy" derives from its rich brown color, which is achieved by allowing the meat juices to caramelize and brown during the cooking process.
To prepare brown gravy, the meat is first cooked until it reaches a desired level of doneness, resulting in the formation of flavorful drippings and residue in the pan. These drippings are then combined with additional ingredients, such as flour or cornstarch, which act as thickeners, and liquid, typically broth or stock, to create a smooth and savory sauce. The mixture is cooked over low heat, allowing the flavors to meld together and the sauce to thicken to a desirable consistency.
Brown gravy is characterized by its rich and savory taste, which is achieved by capturing the essence of the meat through the use of its drippings. It adds depth and flavor to dishes, enhancing their overall taste profile. Due to its versatility, brown gravy is a popular addition to a wide range of meals, providing a comforting and satisfying finishing touch.
The word "brown" in "brown gravy" refers to the rich, deep brown color of the sauce. The term "gravy" likely comes from the Old French word "gravier", which meant "to scrape". In medieval times, gravy was made by scraping the drippings and juices from roasted meat. Over time, it evolved into a sauce made by thickening meat juices or stock with various ingredients. "Brown gravy" specifically distinguishes it from other types of gravy, such as white gravy (made from milk or cream) or red gravy (tomato-based).
