Got Gravy Let’s Eat
Growing up, gravy was always a staple in my mother’s kitchen. Even today, many people smother my favorite meals in gravy. We often prepared gravy last, and I know when we got gravy, let’s eat was coming. Even today, I look for smothered items on the menu and regularly order them.
Gravy is a sauce, typically made from meat juices, thickened with a starch (like flour or cornstarch), and seasoned. Chefs often serve it with roasted meats, mashed potatoes, and other dishes. While cooks make most gravies brown, using meat drippings, they create white gravy as a popular variation with a roux (fat and flour) and milk. Merriam-Webster defines gravy as “a sauce made from the thickened and seasoned juices of cooked meat.” Further detail from What’s Cooking America tells us that gravy often has a thicker consistency due to its use of flour, cornstarch, or some other thickening agent (Wondra, anyone?).
What is called sugo or salsa, which translates to sauce, not gravy, is what has always been made by Italians to top their pasta. The term “Sunday gravy” became popular among Italian Americans in the U.S., but that was just an Americanized way of describing a slow-cooked, meat-infused tomato sauce. When most Southerners talk about gravy (particularly biscuits and gravy), we’re talking about sawmill gravy — that delicious, creamy white sauce that often has cooked breakfast sausage folded inside.
Gravy Making – Got Gravy Let’s Eat
There are as many recipes and methods for preparing gravy as there are people making gravy. What chefs will all agree upon is that good gravy begins with good ingredients. Being the connoisseurs that we are, we have created mixes using all-natural ingredients. You can use our mixes for making gravy for each of your favorite food groups. Different gravy specialties cater to diverse culinary preferences and regional traditions. Chefs commonly serve gravy, fundamentally a sauce derived from meat or vegetable juices, with roasts, mashed potatoes, and other dishes. Cooks typically thicken it with ingredients like flour or cornstarch and can further flavor it with spices, herbs, or wine.
We offer a seasoned blend you can use as is or add your favorite specialty items like meat, vegetables, etc. Many chefs use flour, and that is what we use as the base for ours. Gus has created gluten-free versions for our friends with food allergies. All gravy mixes are sold in resealable bottles to maximize freshness. Click the button below, and it will take you directly to our page containing these mixes. Let Got Gravy Let’s Eat become a slogan in your kitchen.
“Life’s Good When You’re Cookin Wit’ Gus”
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