Gravies

Part of speech: noun

Pronunciation: /ˈɡɹeɪviz/

Definitions

  1. A savory sauce typically made from meat drippings and thickened with flour or cornstarch
  2. A rich sauce served over various dishes, often enhancing flavor and moisture
  3. A culinary preparation that adds depth to meats or dishes, commonly used at mealtime

Etymology: The term "gravies" refers to the plural form of "gravy," a savory sauce typically made from the juices of meats and thickened with flour or cornstarch. This word has rich culinary connotations and an interesting history that traces back to its roots in the Old French word "grave," which itself is derived from the Latin "gravis," meaning heavy or serious. This connection points to the rich and substantial nature of gravies as a complement to various dishes. The earliest recorded usage of "gravy" in English dates back to the 14th century, where it appeared in texts related to cooking and food preparation. Initially, it referred to the juices obtained from cooked meat, which were often combined with other ingredients to create a sauce. Over time, "gravy" evolved to encompass various types of sauces, including those made from vegetables or stock, reflecting the flexibility and adaptability of the term in culinary practices. Interestingly, the development of "gravy" also mirrors societal changes in cuisine and cooking methods. As cooking became more sophisticated, gravies began to feature in a wider range of dishes beyond simple meat preparations, leading to the diverse variations we see today. From rich brown gravies to lighter versions made with vegetables, the term has broadened its scope, and "gravies" now encompasses a variety of regional recipes and styles. As a culinary term, "gravies" embodies not just the artistry of cooking but also cultural traditions that influence how we prepare and enjoy meals. The word has evolved beyond its initial meaning, capturing the essence of comfort and nourishment that gravies provide across different cuisines, from Thanksgiving dinners in the United States to French sauces served with exquisite dishes.

Synonyms: sauces, condiments, dips, dressings, broths