Editing Gravy (section)

==Cuisines==
{{More citations needed section|date=July 2021}}
[[File:-2019-12-22 Roast turkey served vegtables, pigs in blanket, stuffing, cranberry sauce tartlet, and gravy, Trimingham.JPG|thumb|Roast meal with gravy]]
[[File:2021-11-25 21 30 25 Mashed potatoes with gravy from Wegmans in the Franklin Farm section of Oak Hill, Fairfax County, Virginia.jpg|thumb|[[Mashed potato]]es and gravy from an American supermarket]]

In the [[United Kingdom]] and [[Republic of Ireland|Ireland]], a [[Sunday roast]] is usually served with gravy. It is commonly eaten with [[beef]], [[pork]], [[chicken (food)|chicken]] or [[Lamb and mutton|lamb]]. It is also popular in different parts of England, Scotland, Wales and Ireland to have gravy with just [[French fries|chips]] (mostly from a [[fish and chip]] shop or [[Chinese takeaway]]).

In [[British cuisine|British]] and [[Irish cuisine]], as well as in the cuisines of [[Commonwealth of Nations|Commonwealth]] countries like [[Australia]], [[Canada]] and [[New Zealand]], the word gravy refers only to the meat-based sauce 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.

Throughout the United States, gravy is commonly eaten with [[Thanksgiving]] foods such as [[turkey meat|turkey]], mashed potatoes and [[stuffing]]. One Southern United States variation is sausage gravy eaten with [[Biscuit (bread)|American biscuits]]. Another Southern US dish that uses white gravy is [[chicken-fried steak]]. [[Rice and gravy]] is a staple of [[Cajun cuisine|Cajun]] and [[Louisiana Creole cuisine|Creole cuisine]] in the southern US state of [[Louisiana]].<ref>{{cite thesis |id={{ProQuest|1425348034}} |last1=Istre |first1=Elista Dawn |date=2013 |title='Honey, We's All Creoles': Exploring South Louisiana's Creole Identity, Culture, and Heritage }}{{pn|date=April 2025}}</ref>

Gravy is a key ingredient in the Canadian dish poutine which is a combination of french fries, gravy and cheese curds. The dish emerged in Quebec and is associated with the province’s identity.<ref>{{cite journal |last1=Sicotte |first1=Geneviève |title=La légende dorée de la poutine: Tentative de décodage d'un récit des origines |journal=Ethnologies |date=8 October 2024 |volume=46 |issue=1 |pages=153–174 |doi=10.7202/1113963ar }}</ref>

In some parts of [[Asia]], particularly [[India]], gravy is any thickened liquid part of a dish. For example, the liquid part of a thick [[curry]] may be referred to as gravy.<ref>{{Cite web |url=http://indianfood.about.com/od/masalarecipes/r/basicgravy.htm |title=Basic Indian gravy |access-date=2009-12-07 |archive-date=2017-01-22 |archive-url=https://web.archive.org/web/20170122195639/http://indianfood.about.com/od/masalarecipes/r/basicgravy.htm |url-status=dead }}</ref><ref>{{Cite web|url=http://www.daawat.com/recipes/indian/veg/gravy.htm|archiveurl=https://web.archive.org/web/20091211213011/http://www.daawat.com/recipes/indian/veg/gravy.htm|url-status=dead|title=List of Indian gravy dishes|archivedate=December 11, 2009}}</ref>

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 [[Menorca]], it has been used since the English influence during the 17th century in typical Menorcan and Catalan dishes, as for example ''macarrons amb grevi'' (pasta).<ref>Xim Fuster i Manel Gómez: ''Menorca: gastronomía y cocina''. Sant Lluís. 2005. Ed. Triangle Postals. {{ISBN|84-8478-187-9}}</ref>