Gravy. The very word conjures up images of Thanksgiving feasts, comforting Sunday dinners, and hearty breakfasts smothered in savory goodness. But what exactly is gravy in America, and is it the same thing across all 50 states? While the term “gravy” is widely understood, its application and flavor profiles vary significantly depending on the region, ingredients, and cultural influences. This article delves into the fascinating world of American gravy, exploring its diverse forms and shedding light on what different regions call – and more importantly, make – when they’re craving this beloved sauce.
The Core of Gravy: A Culinary Constant
At its most basic, gravy in America is a sauce made from the juices of cooked meat, often thickened with wheat flour or cornstarch. This definition, however, is just the starting point. The beauty of gravy lies in its adaptability and the sheer number of ways it can be transformed into something uniquely delicious.
The foundation of most gravies is the “roux” – a cooked mixture of fat (usually butter or pan drippings) and flour. This roux is then used to thicken the meat juices, creating a smooth and creamy base. From there, the possibilities are endless.
Seasonings play a crucial role in defining the flavor of a gravy. Salt and pepper are universal staples, but garlic, onion, herbs like thyme and sage, and even a touch of Worcestershire sauce can elevate a simple gravy to a culinary masterpiece.
Regional Variations: A Gravy Galaxy
The United States, with its diverse culinary landscape, boasts a vast array of gravy styles. These variations are often influenced by local ingredients, historical traditions, and the specific types of meat being cooked. Let’s explore some of the most prominent regional takes on this American classic:
Southern Gravy: A Creamy Dream
Perhaps the most iconic gravy style in America is Southern gravy, particularly sausage gravy. This creamy, peppery gravy is a staple of Southern breakfasts, served generously over biscuits.
The key to a good sausage gravy is, of course, the sausage. Typically, it’s made with breakfast sausage, browned and crumbled, then cooked with flour and milk to create a thick, flavorful sauce. A generous amount of black pepper is essential, giving the gravy its signature kick.
While sausage gravy reigns supreme, other types of gravy are also popular in the South. Chicken gravy, made with pan drippings from fried or roasted chicken, is another common choice. Red-eye gravy, a thin gravy made with coffee and ham drippings, is a unique Southern specialty, often served with country ham.
The unifying factor in Southern gravies is their reliance on rich, creamy textures and bold flavors. They are often served hot and are considered a comfort food staple.
Midwestern Gravy: Hearty and Wholesome
The Midwest, known for its hearty and wholesome cuisine, also has its own take on gravy. While sausage gravy is certainly popular, Midwestern gravies tend to be more focused on the natural flavors of the meat.
Beef gravy, made from the drippings of roasted beef or steak, is a common choice. This type of gravy is often thickened with flour and seasoned with salt, pepper, and perhaps a touch of garlic powder or onion powder. It’s typically served over mashed potatoes, roast beef, or even open-faced sandwiches.
Another popular Midwestern gravy is mushroom gravy. This savory gravy is made with sautéed mushrooms, often combined with beef broth or vegetable broth. It’s a vegetarian-friendly option that’s perfect for topping potatoes, noodles, or even vegetarian meatloaf.
Midwestern gravies tend to be less creamy than their Southern counterparts, focusing instead on the rich, savory flavors of the meat and vegetables. They are often served as an accompaniment to a hearty meal.
Northeastern Gravy: Simple and Savory
In the Northeast, gravies tend to be simpler and more focused on highlighting the natural flavors of the meat. Turkey gravy, a Thanksgiving staple, is perhaps the most well-known gravy from this region.
Turkey gravy is typically made from the drippings of the roasted turkey, combined with turkey broth and thickened with flour or cornstarch. It’s seasoned with salt, pepper, and often a touch of sage or thyme. The key to a good turkey gravy is to skim off any excess fat from the drippings, resulting in a smooth and flavorful sauce.
Chicken gravy is also popular in the Northeast, often made with pan drippings from roasted chicken. This gravy is typically seasoned with similar herbs as turkey gravy and served over mashed potatoes, chicken, or stuffing.
Northeastern gravies are generally less creamy and more focused on highlighting the natural flavors of the meat. They are often served as a complement to a classic roast dinner.
Western Gravy: Diverse and Adaptable
The West Coast, with its diverse culinary influences, offers a wide range of gravy styles. From traditional beef gravy to more adventurous variations, the West Coast embraces innovation and experimentation in the kitchen.
Beef gravy remains a popular choice, often made with high-quality cuts of beef and seasoned with a variety of herbs and spices. Some West Coast chefs add a touch of red wine to their beef gravy, enhancing its richness and depth of flavor.
Mushroom gravy is also a common sight on West Coast menus, often made with a variety of exotic mushrooms. This gravy is typically served over pasta, polenta, or even grilled vegetables.
In addition to these traditional gravies, the West Coast also sees the emergence of more innovative gravy styles, such as gravy made with Asian-inspired flavors or gravy thickened with alternative ingredients like arrowroot powder.
The West Coast’s approach to gravy is characterized by its diversity and adaptability, reflecting the region’s vibrant culinary scene.
Beyond the Basics: Unique Gravy Creations
While the regional variations mentioned above represent some of the most common types of gravy in America, there are countless other ways to create this versatile sauce. Here are a few examples of unique gravy creations:
- Vegetarian Gravy: Made with vegetable broth, mushrooms, and other vegetables, this gravy is a flavorful and satisfying option for vegetarians and vegans.
- Cheese Gravy: A decadent gravy made with cheese, typically cheddar or Gruyere, this is a rich and creamy sauce that’s perfect for topping potatoes, vegetables, or even macaroni and cheese.
- Chocolate Gravy: A Southern specialty, this sweet gravy is made with cocoa powder, sugar, and milk. It’s typically served over biscuits for a unique and indulgent breakfast.
The possibilities for gravy creation are truly endless, limited only by your imagination and taste preferences.
Gravy by Any Other Name: Regional Terms
While “gravy” is the most common term used throughout the United States, some regions have their own unique names for this beloved sauce. Here are a few examples:
- Sauce: In some parts of the South, gravy is simply referred to as “sauce.” This is particularly common when referring to tomato-based gravies or those served with pasta.
- White Sauce: This term is often used interchangeably with “sausage gravy” in the South, referring to the creamy, peppery gravy served over biscuits.
- Pan Sauce: This term is used more broadly to describe any sauce made from the pan drippings of cooked meat, regardless of whether it’s thickened with flour or cornstarch.
While these regional terms may vary, the underlying concept remains the same: a delicious sauce made from the juices of cooked meat, served as a complement to a variety of dishes.
Conclusion: Gravy, A Unifying Force
From the creamy sausage gravy of the South to the simple turkey gravy of the Northeast, gravy is a beloved culinary staple in America. While regional variations and unique creations abound, the essence of gravy remains the same: a savory sauce that adds flavor and richness to any meal. So, whether you call it gravy, sauce, or something else entirely, one thing is certain: this versatile sauce will continue to be a cherished part of American cuisine for generations to come.
The term gravy in America is most often used when:
| Context | Description |
|---|---|
| Traditional Meals | Thanksgiving dinner where turkey gravy is expected. |
| Breakfast Foods | Biscuits and gravy, a Southern staple. |
| Comfort Food Dishes | Mashed potatoes with gravy, a classic combination. |
| Casual Dining | Meatloaf or roast served with gravy at a diner. |
What is “gravy” typically understood to be in most of America?
In most of America, “gravy” refers to a sauce made from meat drippings, broth, and a thickening agent like flour or cornstarch. This is often served with roasted meats like turkey, chicken, or beef, and also commonly found accompanying mashed potatoes. The specific flavor profile can vary depending on the meat drippings used and any added herbs or spices.
The standard American gravy is typically brown or tan in color and has a smooth, creamy texture. It’s considered a comforting and classic accompaniment to many American dishes, particularly during holiday meals and family gatherings. Variations exist, but the core concept remains the same: a savory sauce based on meat drippings.
Are there regional differences in what Americans call “gravy”?
Yes, significant regional differences exist regarding what Americans call “gravy.” While the meat-drippings-based sauce is prevalent nationwide, other types of sauces are also called “gravy” in certain regions. These regional variations often reflect local culinary traditions and available ingredients.
Specifically, in the Southern United States, “gravy” frequently refers to a white gravy made with milk, butter, and flour, often seasoned with black pepper and served with biscuits. This differs significantly from the darker, meat-based gravy commonly found in other parts of the country, demonstrating a distinct regional interpretation of the term.
What is “red-eye gravy” and where is it typically found?
Red-eye gravy is a thin, pan gravy commonly found in the Southern United States, particularly in the Appalachian region. It’s made from the drippings of fried ham or country ham, combined with black coffee and sometimes a bit of water or broth. The name “red-eye” comes from the reddish-brown color of the gravy, likely attributed to the ham drippings and coffee.
Unlike thicker gravies, red-eye gravy is more of a sauce than a cream-based gravy. It’s traditionally served with fried ham, biscuits, and grits. Its simple ingredients and bold flavor profile reflect the resourcefulness and practicality of Southern cooking.
What is “sawmill gravy” and how does it differ from other gravies?
Sawmill gravy is a type of white gravy originating in the Southern United States, particularly associated with logging camps and lumber mills, hence the name. It’s traditionally made with bacon or sausage drippings, flour, milk, and plenty of black pepper. The distinctive feature of sawmill gravy is its often coarse and peppery texture.
Unlike smooth white gravy, sawmill gravy is typically made with unbleached flour and is not strained, resulting in a slightly lumpy consistency. The high amount of black pepper also contributes to its unique flavor and texture. It’s most commonly served with biscuits and is a hearty, filling breakfast staple.
What other types of sauces might be referred to as “gravy” in specific regions?
Outside of the meat-drippings-based and white gravies, some regions might use the term “gravy” more loosely to describe various thickened sauces. For instance, in some Italian-American communities, “gravy” can refer to a slow-cooked tomato sauce, similar to marinara or ragu, often used for pasta.
Additionally, depending on family traditions and local dialects, other sauces thickened with cornstarch or flour and served over rice, noodles, or vegetables might be casually called “gravy.” While these uses might not be universally accepted, they illustrate the adaptability and informal nature of language in regional cuisine.
How can the regional variations in “gravy” impact communication around food?
The regional variations in what people call “gravy” can certainly lead to confusion when discussing food. If someone orders “gravy and biscuits” in the South, they’ll likely receive white gravy, while someone ordering the same dish in the Midwest might expect a brown, meat-based gravy. This difference in expectation can lead to miscommunication and potentially disappointing dining experiences.
Therefore, when communicating about food, especially when traveling or interacting with people from different regions, it’s essential to clarify what type of “gravy” is being discussed. Using more specific terms like “white gravy,” “meat gravy,” or “tomato gravy” can prevent misunderstandings and ensure everyone is on the same page.
Are there any historical reasons for the regional variations in gravy?
Yes, historical factors have significantly shaped the regional variations in gravy. The availability of ingredients, culinary traditions brought by immigrants, and economic circumstances have all played a role. For example, the Southern preference for white gravy likely stems from the historical abundance of dairy products and the influence of Scottish and English cooking traditions that emphasized cream-based sauces.
Furthermore, the red-eye gravy reflects the resourcefulness of Southern cooking, utilizing readily available ingredients like ham drippings and coffee. The Italian-American use of “gravy” for tomato sauce demonstrates the influence of Italian culinary traditions on American cuisine. These historical influences have created the diverse and fascinating landscape of regional gravy variations in America.