When it comes to flavorsome comfort, gravy is, quite simply, great. Not a spread or dip and not exactly a sauce, gravy exists in a category of its own—one that boasts deep-seated consumer appeal and an array of regional variations. At its core, gravy is an elevating element imparting texture and flavor to anything it graces. Key ingredients and flavor systems also make gravy a speedy and cost-efficient add-on for other dishes. Whether lavished atop biscuits, poured over poutine, tossed as a bold pan reduction for ham steak or served as a dipper for chicken fingers, gravy makes an indelible flavor statement. But it can also be so much more.

In New York, Double Chicken Please reimagines breakfast gravy as a riff on the Old Fashioned. The much-buzzed-about Red-Eye Gravy cocktail brims with Irish whiskey, coffee butter, corn, walnut liqueur, wild mushroom and a garnish of crispy prosciutto. Meanwhile in Philadelphia, The Tasty proves that despite its meaty roots, gravy can be plant-based. The menu at the vegan diner features three signature styles: Sawmill Gravy (onions, black pepper, oat milk), Bacon Gravy (with coconut bacon mixed into the Sawmill formula) and Bayou Gravy (made with plant-based maple-apple sausage and onion).

Here, we zero in on three well-known styles of gravy, exploring not only potential menu applications, but also easy plus-one—and plus-two—ingredient additions. It all demonstrates the versatility of gravy and how it’s perfectly positioned for trend-forward variations beyond the basics.

1

White Country Gravy

Thick, cream-style white gravy strikes a soothing, rustic flavor chord. Chefs can double down on this humble gravy’s richness or counter it by adding umami, earthy notes, heat or even a burst of freshness. Layering complex flavors elevates white country gravy’s character from simple to sophisticated.

Flavor-Forward Plus-Ones

• Cooked crumbles (breakfast sausage, maple sausage, Italian sausage, game sausage, chorizo, ground beef, chopped bacon, minced carnitas)
• Roasted mushrooms (baby bella, portobello, shiitake, oyster) + grain mustard
• Truffle oil
• Fresh herbs (chopped or puréed)
• Seasonings (everything bagel spice, flavor-infused salt, Sichuan peppercorns)
• White or red miso
• Horseradish, dry hot mustard, chile crisp, chiles
• Citrus zest
• Cheese or nutritional yeast for cheese-like flavor and a protein bump

Menu Applications

Waffle: cornmeal waffle slathered with maple game sausage country gravy and shredded pepper Jack
Loaded Potato: baked potato (split open), topped with carnitas, a poached egg, chorizo country gravy, sliced scallions
Appetizer: miniature roasted lamb meatballs tossed with lemon-dill white gravy, topped with pickled cucumber salad
Taco: warm flour tortilla topped with chopped brown sugar-ginger skirt steak, sesame shredded green cabbage, chile crisp-white gravy, fresh cilantro sprig
Sandwich: spicy fried chicken thigh, roasted garlic-ranch-flavored country gravy, pickles, potato bun
Pasta: bowtie pasta tossed with “bang-bang style” white gravy, blistered red and yellow pear tomatoes, crispy coconut shrimp
Filling: ravioli stuffed with wild mushroom duxelles and red miso country gravy

2

Brown Gravy + Blond Gravy

The savory richness of velvety beef gravy and lighter-style poultry or pork gravy offers a blank canvas for culinary creativity. Chefs can heighten this malleable and neutral meat-based gravy with craveable flair, bringing premium value to the dining experience. Restaurants can also target flexitarians with a flavor-packed vegetarian brown gravy made of mushrooms, miso, seasonings and tamari or liquid aminos.

Flavor-Forward Plus-Ones

• Roasted vegetable purée
• Chiles (chipotle, Sriracha, gochujang, harissa, sambal, hot sauce, salsa verde)
• Wasabi, yuzu kosho
• Spice infusions (garam masala, togarashi, sazón)
• Charred red tomato + roasted garlic
• Sour cream + minced caramelized onion
• Apple cider
• Bourbon, beer, red or white wine, sherry
• Dashi broth infusion or kombu-only infusion
• Fish sauce, tamari, Worcestershire

Menu Applications

Breakfast Hash: griddled onion, poblano pepper, potato hash finished with a touch of sazón-seasoned pork gravy
Brunch: freshly baked popover filled with roasted turkey breast and roasted root vegetables tossed in sour cream-onion turkey gravy
Nachos: hand-torn crisped pita chips topped with harissa-flavored beef gravy, ground beef, feta crumbles, pickled red onion slivers, served with dollops of labneh
Bowl: garam masala-infused chicken gravy mac and cheese, topped with a dollop of tamarind chutney and paprika chickpea flakes
Sandwich Melt: open-faced Italian sausage/ground beef patty melt sandwich sauced with roasted tomato-Calabrian chile beef gravy
Enchiladas: shredded chicken, pepita and cotija cheese filling topped with salsa verde-spiked chicken gravy
Entrée: slow-roasted pork loin slices sauced with smoked bacon-apple cider pork gravy

3

Red-Eye Gravy

Coffee-spiked ham pan drippings finished with a butter emulsion sets red-eye gravy apart from other starch-thickened gravies. To the uninitiated, this bold, Southern breakfast staple will raise eyebrows and pique consumer interest. Chefs can expand red-eye gravy beyond breakfast by complementing its coffee-forward, meaty saltiness with subtle sweetness, a spirit or liqueur, a bit of heat or a punch of tanginess. For back-of-house efficiency, restaurants can prepare housemade, brothy red-eye gravy in batches (think: coffee-infused buttery ham stock) for a more convenient application that eliminates the traditional à la minute pan finish.

Flavor-Forward Plus-Ones

• Beef drippings (versus ham)
• Espresso or cold brew versus black coffee
• Bourbon, whiskey, walnut liqueur, brandy, orange-flavored Cognac, tequila
• Cocoa powder
• Brown sugar, molasses, honey, orgeat syrup
• Mustard varieties or mostarda
• Almond milk or oat milk for a slightly creamy yet still fluid gravy
• Raspberry purée or minced roasted peaches
• Dried cherries, dried cranberries, dates
• Macerated golden raisins

Menu Applications

Quesabirria: carnitas and asadero cheese quesadilla, griddled birria-style, served with chipotle-honey red-eye gravy consommé
Salad: baby spinach, shaved ham steak, fresh Honeycrisp apple matchsticks, cheddar crumbles, warm red-eye gravy vinaigrette
Taco: white-corn tortillas topped with carnitas and tossed in tequila-infused red-eye gravy, with candied jalapeño slices and queso fresco crumbles
Entrée: seared pork chop served with cocoa powder red-eye gravy and macerated golden raisins
Seafood: seared catfish filet over Carolina gold rice and wilted Swiss chard, sauced with red-eye gravy
Spread: aïoli or whipped, cultured butter infused with red-eye gravy
Sandwich Dip: French dip or ham-and-cheese sandwich with red-eye gravy jus