The four basic types of gravy are based on their main ingredients and thickening methods. These include:

1. Brown Gravy

• Base: Meat drippings (beef, pork, or turkey) + broth
• Thickener: Roux (flour + fat) or cornstarch
• Flavor: Rich, savory, and deep in taste
• Example: Classic beef or turkey gravy served with mashed potatoes

2. White Gravy (Country or Cream Gravy)

• Base: Butter or pan drippings + milk/cream
• Thickener: Flour-based roux
• Flavor: Creamy, buttery, and slightly peppery
• Example: Southern-style gravy served with biscuits or chicken-fried steak

3. Tomato Gravy

• Base: Tomatoes (fresh or canned) + broth or pan drippings
• Thickener: Flour or tomato paste
• Flavor: Tangy, slightly sweet, and savory
• Example: Southern tomato gravy, often served over biscuits or rice

4. Giblet Gravy

• Base: Turkey or chicken broth + giblets (heart, liver, gizzard)
• Thickener: Roux (flour + fat) or cornstarch
• Flavor: Deep, rich, and slightly meaty from the giblets
• Example: Traditional Thanksgiving gravy