When it comes to the world of sauces and condiments, different countries have their unique names and preferences. In the United States, a savory sauce served alongside roasted meats is commonly referred to as “gravy.” However, across the pond in the United Kingdom, this delicious accompaniment is known by a different name. In this article, we will delve into the world of British cuisine and explore what gravy is called in the UK.
A Brief History of Gravy in the UK
To understand the terminology used in the UK, it’s essential to take a step back and look at the history of gravy in British cuisine. The concept of a savory sauce served with roasted meats dates back to medieval times, when cooks would use the juices from roasted meats to create a flavorful sauce. Over time, this sauce evolved and became an integral part of British cuisine, particularly when served with traditional dishes like roast beef, lamb, and pork.
The Rise of Gravy in British Cuisine
During the 18th and 19th centuries, gravy became a staple in British cuisine, particularly among the upper classes. Cooks would use a combination of meat juices, flour, and broth to create a rich, savory sauce that complemented the flavors of roasted meats. As British cuisine evolved, so did the terminology used to describe this sauce.
What is Gravy Called in the UK?
In the UK, the savory sauce served alongside roasted meats is commonly referred to as “gravy” in some regions, but more often than not, it’s called “jus” or simply “meat juices.” However, there’s another term that’s widely used in British cuisine, particularly in the context of traditional dishes like roast beef and Yorkshire pudding.
The Term “Gravy” in the UK
While “gravy” is not entirely unknown in the UK, it’s not as widely used as it is in the United States. In some regions, particularly in the north of England, “gravy” is used to describe a savory sauce served with roasted meats. However, this term is not as commonly used as other terms, which we’ll explore below.
Jus: The French Connection
In the UK, the term “jus” is often used to describe a savory sauce made from the juices of roasted meats. This term has its roots in French cuisine, where “jus” refers to the juices of cooked meat. In British cuisine, “jus” is often used to describe a lighter, more flavorful sauce that’s served alongside roasted meats.
Meat Juices: A Simple yet Effective Term
In some regions of the UK, the savory sauce served alongside roasted meats is simply referred to as “meat juices.” This term is straightforward and emphasizes the fact that the sauce is made from the juices of cooked meat.
Regional Variations: Gravy in Different Parts of the UK
While “jus” and “meat juices” are widely used terms in the UK, there are regional variations that are worth exploring. In different parts of the country, the savory sauce served alongside roasted meats is referred to by different names.
Gravy in the North of England
In the north of England, particularly in regions like Yorkshire and Lancashire, “gravy” is a commonly used term to describe a savory sauce served with roasted meats. This term is often used in the context of traditional dishes like roast beef and Yorkshire pudding.
Gravy in the South of England
In the south of England, particularly in regions like London and the Home Counties, “jus” is a more commonly used term to describe a savory sauce served with roasted meats. This term is often used in the context of more formal dining settings, where a lighter, more flavorful sauce is preferred.
Conclusion
In conclusion, while “gravy” is not entirely unknown in the UK, it’s not as widely used as it is in the United States. In British cuisine, the savory sauce served alongside roasted meats is more commonly referred to as “jus” or “meat juices.” Regional variations also play a significant role in the terminology used to describe this sauce, with “gravy” being more commonly used in the north of England. Whether you call it “gravy,” “jus,” or “meat juices,” one thing is certain – this savory sauce is an integral part of British cuisine and is sure to continue being a staple in kitchens across the UK.
Key Takeaways
- In the UK, the savory sauce served alongside roasted meats is commonly referred to as “jus” or “meat juices.”
- “Gravy” is not as widely used in the UK as it is in the United States, but it’s still used in some regions, particularly in the north of England.
- Regional variations play a significant role in the terminology used to describe this sauce.
- The term “jus” has its roots in French cuisine, where it refers to the juices of cooked meat.
Final Thoughts
The world of sauces and condiments is a complex and fascinating one, with different countries and regions having their unique names and preferences. In the UK, the savory sauce served alongside roasted meats is a staple of British cuisine, and understanding the terminology used to describe it can help you navigate the world of British food with confidence. Whether you’re a foodie, a chef, or simply someone who loves to cook, knowing what gravy is called in the UK can help you appreciate the rich culinary heritage of this great nation.
What is the difference between gravy and sauce in the UK?
In the UK, the terms ‘gravy’ and ‘sauce’ are often used interchangeably, but there is a subtle difference. Gravy typically refers to a savory liquid made from the juices of cooked meat, often served alongside roasted meats. On the other hand, sauce is a more general term that can refer to a wide range of condiments, from ketchup to mayonnaise.
However, in some regions of the UK, particularly in the north, ‘gravy’ is used to describe a specific type of savory sauce made from meat juices and served with chips (fries) or other foods. This usage is more colloquial and may not be universally understood or accepted.
What is the most common type of gravy in the UK?
The most common type of gravy in the UK is likely to be a traditional meat gravy, made from the juices of roasted meats such as beef, pork, or lamb. This type of gravy is often served alongside roasted meats, mashed potatoes, and vegetables. It’s a staple of British cuisine and is often considered an essential component of a traditional Sunday roast.
Meat gravy is typically made by deglazing the roasting pan with a small amount of liquid, such as stock or wine, to release the caramelized juices from the bottom of the pan. The resulting liquid is then simmered and seasoned to create a rich, savory gravy.
Is gravy a popular condiment in the UK?
Yes, gravy is a very popular condiment in the UK, particularly when it comes to traditional British dishes such as roast meats, mashed potatoes, and vegetables. In fact, gravy is often considered an essential component of a traditional Sunday roast, and many people in the UK would not consider a roast dinner complete without it.
Gravy is also a popular condiment in other contexts, such as with chips (fries) or as a dipping sauce for foods like sausages or pies. In some regions of the UK, gravy is even used as a topping for breakfast foods like bacon and eggs.
How do people in the UK typically make gravy?
In the UK, people typically make gravy by deglazing the roasting pan with a small amount of liquid, such as stock or wine, to release the caramelized juices from the bottom of the pan. The resulting liquid is then simmered and seasoned to create a rich, savory gravy. Some people may also use gravy granules or instant gravy mixes as a shortcut, but homemade gravy is generally preferred.
To make gravy, people in the UK often use a combination of ingredients, including the juices from the roasting pan, stock or wine, and seasonings such as salt, pepper, and herbs. The gravy is then simmered and reduced to create a rich, intense flavor.
Are there any regional variations of gravy in the UK?
Yes, there are several regional variations of gravy in the UK, reflecting the country’s diverse culinary traditions. For example, in the north of England, ‘gravy’ often refers to a specific type of savory sauce made from meat juices and served with chips (fries) or other foods. In other regions, such as the Midlands or the south of England, gravy may be made with different ingredients or have a different flavor profile.
Some regional variations of gravy in the UK include ‘peppercorn gravy’ from the north of England, which is made with black peppercorns and has a distinctive flavor. Another variation is ‘red wine gravy’, which is popular in some parts of the UK and is made with red wine and beef stock.
Can you buy gravy in stores in the UK?
Yes, it is possible to buy gravy in stores in the UK, either in the form of instant gravy mixes or pre-made gravy. Many supermarkets and grocery stores in the UK carry a range of gravy products, including gravy granules, instant gravy mixes, and pre-made gravy in jars or packets.
However, many people in the UK prefer to make their own gravy from scratch, using the juices from the roasting pan and other ingredients. This allows them to control the flavor and texture of the gravy, and to make it to their own taste.
Is gravy an important part of British cuisine?
Yes, gravy is an important part of British cuisine, particularly when it comes to traditional dishes such as roast meats, mashed potatoes, and vegetables. Gravy is often considered an essential component of a traditional Sunday roast, and many people in the UK would not consider a roast dinner complete without it.
Gravy also plays a role in other aspects of British cuisine, such as in the serving of sausages, pies, and other savory foods. In some regions of the UK, gravy is even used as a topping for breakfast foods like bacon and eggs. Overall, gravy is a beloved condiment in the UK, and is an integral part of many traditional British dishes.