1 tablespoon (medium) of Gravy Sauce (15 g) has 8 calories. That works out to 50 calories per 100 g. It contains 1 g of carbs, 0.2 g of protein, 0.3 g of fat and 0 g of fiber. Its glycemic index is 50 (low), so it raises blood sugar slowly.

What is Gravy Sauce?

Gravy Sauce is a smooth, pourable sauce thickened with flour and made with meat stock, often incorporating the juices left in the roasting pan. It is especially associated with British and North American cooking, where it commonly accompanies roast dinners and other meat dishes.

Its savoury, meaty flavour and glossy, gently thick texture make it an easy match for roast meat, mashed potatoes, or a weekday meat-and-potato meal. Serve it warm and spoon it over the plate rather than treating it as a dip. For a lighter version at home, skim excess fat from the pan juices before making the sauce, and add only as much as you need.

Gravy Sauce Nutrition Facts

Selected: 100 g

KCAL / 100G

Carbs

6.5g

· 2% DV

Protein

1.2g

· 2% DV

Fat

· 3% DV

Fiber

0.2g

· 1% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 53% · Protein 10% · Fat 37%

Gravy Sauce Vitamins & Minerals

Vitamins

B12

0.1µg · 4% DV

0.02mg · 2% DV

0.03mg · 2% DV

Minerals

Sodium

350mg · 15% DV

Calcium

5mg · 1% DV

Selenium

0.5µg · 1% DV

Phosphorus

10mg · 1% DV

How Nutritious Is Gravy Sauce?

Nutrient density

Low

15/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

38/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Gravy Sauce Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Gravy Sauce

To burn the 50 calories in 100 g:

🚶

12min

Walking (5 km/h)

🏃

5min

Running (8 km/h)

🚴

7min

Cycling

🏊

6min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Gravy Sauce Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Gravy Sauce Contain Allergens?

Contains these allergens:

Gluten yes

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Gravy Sauce Good For?

Vegan

— Not suitable

Vegetarian

— Not suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

— Not suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Gravy Sauce Fat Profile

SATURATED

0.7g

MONOUNSATURATED

0.7g

POLYUNSATURATED

0.4g

⚖️

Omega 6:3 ratio 5:1

Above the ideal 4:1 (5:1).

Compare Gravy Sauce

🥣vs🧴

Gravy Sauce vs Hawthorn Vinegar32 kcal more per 100 g

→🥣vs🌯

Gravy Sauce vs Tantuni160 kcal fewer per 100 g

→🥣vs🌯

Gravy Sauce vs Chicken Wrap145 kcal fewer per 100 g

→🥣vs🍫

Gravy Sauce vs Protein Bar300 kcal fewer per 100 g

→

Foods Similar to Gravy Sauce

🧴

Hawthorn Vinegar

18 kcal

🌯

Tantuni

210 kcal

🌯

Chicken Wrap

195 kcal

🍫

Protein Bar

350 kcal

🥟

Cheese Börek

290 kcal

🧇

Waffle

291 kcal

🍟

French Fries

312 kcal

🥟

Fried Sigara Börek

320 kcal

Frequently Asked Questions About Gravy Sauce

What is gravy sauce?

Gravy sauce is a savory, pourable sauce commonly made by thickening meat stock with flour. It is often served with roasted meat and can be made more flavorful with the browned juices left in the roasting pan.

How do you make gravy sauce from pan drippings?

To make gravy sauce from pan drippings, stir flour into the fat left in the roasting pan and cook it briefly. Gradually whisk in meat stock, scraping up the browned bits, then simmer until the sauce thickens.

What do you serve with gravy sauce?

Gravy sauce is commonly served with roast beef, turkey, and mashed potatoes. It also goes well with roast chicken, stuffing, and other savory sides; serve it warm in a jug so people can pour it over their meal.

Can you make gravy sauce without meat drippings?

Yes, you can make gravy sauce without meat drippings. Start with butter or oil and flour, then whisk in stock; beef stock gives a meatier flavor, while chicken stock makes a milder sauce.

How do you stop gravy sauce from getting lumpy?

To keep gravy sauce smooth, whisk the flour into the fat first, then add warm stock gradually while whisking constantly. Pouring in all the liquid at once can leave pockets of dry flour that turn into lumps.

How can you thicken gravy sauce that is too thin?

If gravy sauce is too thin, simmer it gently to reduce the liquid. For quicker thickening, mix a little flour with cold water until smooth, then whisk that mixture into the sauce and cook it through.

How is gravy sauce different from au jus?

Gravy sauce is thickened, usually with flour, while au jus is a thinner meat-juice sauce that is generally served without flour. Gravy coats food more heavily; au jus is often served alongside meat for dipping.

How long does homemade gravy sauce keep in the fridge?

Homemade gravy sauce keeps in the refrigerator for a few days when cooled promptly and stored in a covered container. Reheat it until steaming, stirring as it warms; add a splash of stock if it has thickened.

Can you freeze gravy sauce?

Yes, gravy sauce can be frozen in a sealed freezer-safe container. Thaw it in the refrigerator and reheat gently while whisking; flour-thickened gravy may separate or look uneven after thawing, but stirring usually smooths it out.

Can you make gravy sauce thicker without adding more flour?

Yes, you can thicken gravy sauce without extra flour by simmering it gently until some liquid evaporates. Stir often so it does not catch on the bottom of the pan, and stop when it reaches the consistency you want.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 28, 2026