Gravy is a sauce often made from the juices of meats that dairy free biscuits and gravy naturally during cooking and often thickened with wheat flour or corn starch for added texture. The Forme of Cury, a cookbook from the 14th century. This section does not cite any sources.
Brown gravy is the name for a gravy made from the drippings from roasted meat or fowl. The drippings are cooked on the stovetop at high heat with onions or other vegetables, and then thickened with a thin mixture of water and either wheat flour or cornstarch. Cream gravy or white gravy is a bechamel most often used in biscuits and gravy and chicken-fried steak. It is usually cooked with a roux being made of meat and or meat drippings and flour. Water, broth, or milk is added and the liquid is brought back up to a boil, then salt and peppered to taste. Giblet gravy has the giblets of turkey or chicken added when it is to be served with those types of poultry, or uses stock made from the giblets. Mushroom gravy is a variety of gravy made with mushrooms.
Onion gravy is made from large quantities of slowly sweated, chopped onions mixed with stock or wine. Red-eye gravy is a gravy made from the drippings of ham fried in a skillet or frying pan. The pan is deglazed with coffee, giving the gravy its name, and uses no thickening agent. This gravy is a staple of Southern United States cuisine and is usually served over ham, grits or biscuits. Vegetable gravy or vegetarian gravy is gravy made with boiled or roasted vegetables.