Gravy and pan sauces

Gravy and pan sauces are rich, savory liquid accompaniments made by deglazing a cooking pan with stock, wine, or other liquids, often thickened with a roux or reduction. They are a cornerstone of Western culinary traditions, particularly in American, British, and French cuisine, used to enhance the flavor of roasted meats, poultry, and dishes like mashed potatoes or steak.

🍽️ Nutrition at a glance

Gravy and pan sauces are typically high in fat and sodium, with minimal carbohydrates and protein. They provide a concentrated source of calories from fat and can offer minerals like iron and potassium from the meat drippings and stock used in their preparation.

Nutrition breakdown

Calories	45 kcal
Protein	1 g
Carbs	2 g
Fat	4 g
Fiber	0 g
Sugar	0 g
Sodium	300 mg
Iron	0.5 mg
Potassium	40 mg
Selenium	2 mcg
Niacin (B3)	0.3 mg
Vitamin B12	0.1 mcg

Per 1/4 cup (60 g) · estimated, varies by recipe

💡 What's interesting

Culturally, these sauces are a classic technique for maximizing flavor and minimizing waste in cooking, as they utilize the flavorful browned bits (fond) left in the pan after searing meat. Nutritionally, they are a prime example of how a small serving can significantly increase the overall calorie and fat content of a meal.