- A sauce made from the fat-free juices, extracts and scrapings from the pan in which meat, fowl or game has been roasted, mixed with wine or stock, reduced, seasoned and possibly cream added.
- Juices, extracts and scrapings plus some of the fat from the pan in which meat, fowl or game has been roasted, mixed with flour to make a roux, briefly cooked, stock or water added to give the consistency required, sometimes coloured with gravy browning
- noun something which does not involve effort
- noun the juices which come from meat during cooking, or a brown sauce made using these which is served with meat
Origin & History of “gravy”
To begin with, the word gravy signified a sort of spiced stock-based sauce served with white meat; it was not until the 16th century that its modern sense ‘meat juices’ or ‘sauce made from them’ emerged. Its origins are problematical. It is generally agreed that its v represents a misreading of an n in the Old French word, grané, from which it was borrowed (modern v was written u in medieval manuscripts, and was often very hard to distinguish from n); but what the source of grané was is not clear. The favourite candidate is perhaps grain (source of English grain), as if ‘sauce flavoured with grains of spice’, but graine ‘meat’ has also been suggested.