Gravy in the context of "Stew"

A sauce boat, gravy boat, or saucière is a low jug or pitcher with a handle in which sauce or gravy is served. The typical shape is considered boat-like, hence the name. It often sits on a matching saucer, sometimes attached to the pitcher, to catch dripping sauce.

Some gravy boats also function as gravy separators, with a spout that pours from the bottom of the container, thus leaving any surface-floating fat in the container.

A Sunday roast or roast dinner is a British dish traditionally eaten on Sunday. It consists of roast meat, roast or mashed potatoes, and accompaniments such as Yorkshire pudding, gravy and stuffing, and may include condiments such as apple sauce, mint sauce, redcurrant sauce, mustard, cranberry sauce or horseradish sauce. A range of vegetables can be served, such as broccoli, Brussels sprouts, cabbage, carrots, cauliflower, parsnips or peas, which can be boiled, steamed or roasted alongside the meat and potatoes.

The Sunday roast's prominence in British culture is such that in a poll of Britons in 2012 it was ranked second in a list of things people love about Britain. Other names for this meal include Sunday lunch, Sunday dinner, roast dinner and full roast. The meal is often described as a less grand version of a traditional Christmas dinner.

Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent. Others were imported from similar climates and have since been cultivated locally for centuries. Pepper, turmeric, cardamom, and cumin are some examples of Indian spices.

Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring — those are typically heated in a pan with ghee (Indian clarified butter) or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base. However, it also refers to curry leaves, commonly used in South India.

Broth, also known as bouillon (French pronunciation: [bujɔ̃] ), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.

Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes was commercialized beginning in the early 20th century.

Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.

The body of Czech meals typically consists of two, or sometimes more, courses; the first course is traditionally soup, and the second course is the main dish. If a third course is eaten, which mainly happens at more festive occasions, it is usually a sweet dessert or compote (kompot). In Czech cuisine, thick soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, as well as baked meats with natural sauces (gravies), are popular dishes usually accompanied with beer, especially Pilsner, which Czechs consume the most in the world. Czech cuisine is also very strong in sweet main courses, a unique feature in European cuisines.

Au jus (French: [o ʒy]) is a French culinary term meaning "with juice". It refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. In French cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. In American cuisine, the term is sometimes used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping.

Roux (/ruː/) is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. A roux can be white, blond (darker), or brown. Butter, bacon drippings, or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups, and stews. It provides the base for a dish, and other ingredients are added after the roux is complete.