Cuisines
Gravy is commonly eaten with pork, chicken, lamb, turkey, beef, meatloaf, American style biscuits, Yorkshire pudding, stuffing and sandwiches. One Southern American variation is sausage gravy eaten with American biscuits. In the UK, a Sunday roast is usually served with gravy. It is also popular in different parts of the UK, to have gravy with just chips (mostly from a fish'n'chip shop), a dish common in Australia and Canada. Gravy is an integral part of the Canadian dish poutine. A Southern U.S. dish that has white gravy is chicken fried steak.
In many parts of Asia, particularly India, Malaysia, and Singapore, the word "gravy" is used to refer to any thickened liquid part of a dish. For example, the liquid part of a thick curry may be referred to as gravy.
In British cuisine, as well as in the cuisines of Commonwealth countries like Australia and New Zealand, the word gravy only refers to the meat based sauce (and vegetarian/vegan alternatives) derived from meat juices, stock cubes or gravy granules. Use of the word "gravy" does not include other thickened sauces. One of the most popular forms is onion gravy, which is eaten with sausages, Yorkshire pudding and roast meat.
In the Mediterranean, Maghreb cuisine is dominated with gravy and bread-based dishes. Tajine and most Maghreb (Morocco, Algeria and Tunisia) dishes are derivatives of oil, meat and vegetable gravies. The dish is usually served with a loaf of bread. The bread is then dipped into the gravy and then used to gather or scoop the meat and vegetables between the index, middle finger and thumb, and consumed.
In gastronomy of Minorca, it has been used since the British colonisation during the 17th century in typical Minorquian and Catalan dishes, as for example macarrons amb grevi (pasta).
In the case of meat served with potatoes, vegetables, and gravy, in North America (except Quebec), the gravy is often poured onto the potatoes, whereas in Quebec or France the gravy is generally poured onto the meat.
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