Gravies are thick, savory sauces made from the juices and drippings of cooked meats, poultry, or vegetables. They are commonly used to enhance the flavor and moisture of foods, particularly meat dishes. Gravies are often associated with traditional comfort foods and are widely used in various cuisines around the world.
To prepare gravies, the juices and drippings from cooked meat or vegetables are typically combined with a thickening agent, such as flour or cornstarch, and mixed with broth, stock, or water. Additional seasoning and flavors, such as herbs, spices, and wine, may also be added to enhance the taste. The mixture is then heated and stirred until it reaches a desired consistency, usually thick and smooth.
The resulting gravy is poured over the main dish, such as roasted meats, mashed potatoes, or steamed vegetables, to add a rich and flavorsome element. It helps to moisten and enhance the taste of the dish, creating a more appetizing and satisfying eating experience.
Gravies can vary in texture, from thin and runny to thick and gelatinous, depending on the desired outcome and the ingredients used. They can be customized by experimenting with different seasonings, herbs, and flavorings to suit personal preferences. Gravies are commonly served alongside meat dishes, as well as incorporated into diverse recipes including stews, soups, and casseroles.
