Sawmill Gravy
A milk gravy made in the pan with pork sausage or bacon drippings and flour, served over biscuits. Sawmill gravy is the foundational breakfast gravy of the upland South.
Gravies
Every gravy, cataloged: the roux-based, the drippings-based, the regional, and the boundary cases. Gravies is the star category of GravyToast, home of the Gravy Catalog.
Sausage Gravy
The national diner standard: crumbled pork breakfast sausage folded through a peppered milk gravy, served over biscuits. If a menu says biscuits and gravy, this is the gravy.
Country (Cream) Gravy
A white pan gravy made from the drippings of fried chicken, steak, or chops, with flour and milk or cream, seasoned hard with black pepper. No sausage: the fried meat's own fond flavors it.
Red-Eye Gravy
A thin, sharp gravy of country-ham drippings and black coffee, named for the circle of red fat that floats on it like an eye. It is sopped, not poured, over ham and biscuits.
Chocolate Gravy
A sweet breakfast gravy of cocoa, sugar, flour, and milk, cooked like a thin pudding and ladled over hot biscuits. An Ozark and Appalachian tradition, served as a treat, not an everyday gravy.
Tomato Gravy
A roux-based gravy built on tomatoes, canned or fresh, with bacon fat or drippings. Tangy and brick-red, it is poured over biscuits, rice, or grits across the South.
Cornmeal Gravy
An Appalachian gravy thickened with cornmeal instead of flour, giving a fine grain and a deep corn flavor. Built on bacon or sausage drippings with milk or water.
Giblet Gravy
The Thanksgiving gravy: turkey drippings and stock thickened with a roux, enriched with the chopped, simmered giblets — neck meat, heart, gizzard, liver — and often chopped egg.
Ham Gravy
A thickened milk gravy built on baked-ham drippings and pan juices, the gravy of the holiday ham table. Creamier and milder than red-eye gravy, its coffee-sharp cousin.
Brown Gravy
The all-purpose gravy: a browned roux loosened with beef, chicken, or mixed stock, dark and savory. The default gravy of diners, roasts, and mashed potatoes everywhere.
Onion Gravy
A brown gravy built on slowly caramelized onions, sweet and deep. The classic partner of sausages, liver and onions, and smothered pork chops.
Mushroom Gravy
A gravy built on browned mushrooms and their liquor, roux-thickened with stock. Earthy and dark, it serves both as a meat gravy and as the standard vegetarian stand-in.
Chicken Gravy
A pale, rich gravy from roast or fried chicken drippings and stock, flour-thickened. The gravy of Sunday chicken dinners, mashed potatoes, and chicken-fried chicken.
Turkey Gravy
Roast-turkey drippings and stock, flour-thickened and strained smooth. Giblet gravy's plainer sibling: the same holiday bird, without the chopped giblets.
Hamburger Gravy
Ground beef browned and folded into a peppered milk or stock gravy: a mess-hall and school-cafeteria staple. Served over toast, rice, or mashed potatoes; kin to SOS.
Liver Gravy
The pan gravy made where liver was fried: drippings, flour, and water or milk, poured back over liver and caramelized onions. A diner and farmhouse plate of the Midwest belt.
Shrimp Gravy
A Lowcountry gravy of shrimp, bacon or ham, peppers, and a light roux, made to pour over stone-ground grits. A breakfast and supper dish of the Carolina and Georgia coast.
Crawfish Gravy
A Louisiana gravy of crawfish tails in a dark, peppery roux with the trinity of onion, celery, and bell pepper. Served over rice, cornbread, or fried fish in crawfish season.
Chili Gravy (Tex-Mex)
The defining sauce of Tex-Mex enchiladas: a smooth, brick-red gravy of stock, chili powder, and cumin, roux-thickened. Chili scholar Robb Walsh called it the mother sauce of Tex-Mex.
Bulldog Gravy
A bare-bones camp gravy of flour, water or milk, and whatever grease the pan held, from the logging and mining camps. Sawmill gravy's leaner, harder-times relative.
Milk Gravy
The plain form of the Southern white gravy: fat, flour, and milk, whisked smooth and peppered. Every sausage, sawmill, and country gravy starts from this pan.
Pepper Gravy
A cream gravy seasoned assertively with cracked black pepper, the Texas steakhouse form served over chicken-fried steak. Smooth, pale, and pepper-hot without chiles.
Bacon Gravy
A milk gravy built purely on bacon drippings, flour whisked into the rendered fat, crumbled bacon folded back in. The breakfast-table gravy of farmhouse kitchens.
Coffee Gravy
A thin coffee gravy from the upland South: strong coffee stirred into pan drippings, sometimes lightly sweetened or thickened. Kin to red-eye gravy, and in some kitchens its synonym.
Sorghum Gravy
A sweet breakfast sauce of sorghum syrup warmed with butter and a little water or cream, poured over biscuits and country ham. A Kentucky and Tennessee sorghum-country tradition.
Sunday Gravy
The Italian-American Sunday sauce: tomatoes simmered for hours with braciole, meatballs, and sausage, called gravy in the Northeast's Italian-American kitchens. A sauce by technique, a gravy by name.
Vegetarian Mushroom Gravy
A meatless mushroom gravy built on vegetable stock and mushroom liquor, roux- or cornstarch-thickened. The holiday table's vegetarian anchor, made to stand beside the turkey gravy.
Vegan Cashew Gravy
A dairy-free white gravy of blended soaked cashews, water, and nutritional yeast, seasoned with black pepper and sage. Creamy without milk or butter; the modern plant-based stand-in for sausage gravy.
Gluten-Free (Cornstarch) Gravy
Any gravy thickened with a cornstarch slurry instead of a wheat roux: glossy, clear-edged, and gluten-free. The standard method swap for wheat-free tables, used on pan and stock gravies alike.
Au Jus
Roast-beef drippings served unthickened, 'with juice.' Documented here as the boundary case: it is served where gravy is served, but with no thickener it is a jus, not a gravy.