does gravy have fats in it?

Answer 1

If it's a roux based gravy, then yes. Roux is made from equal parts fat to flour.

If it's a pan sauce emulsion, those are made with a lot of fat and cream.

In some respects, there is some fat in all gravies since the base is usually the drippings from meat.

For the most part though, the fat is minimal.

Answer 2

Most gravy made in the traditional way has fat in it... how much fat it has and what type of fat depends on the cut of meat or poultry (and whether skin was used), and/or any fat used to cook the meat/poultry to start with or to make a roux (generally butter) and of course how much of that fat was used. Also whether any cream or full fat milk is used.
So it can vary quite a lot.

Any meat/poultry juices can have some or most all of the fat removed though before thickening it as gravy, generally by cooling it then scooping the hardened fat off the top.

I make a quite nice chicken "gravy" though that has almost no fat at all since I need to eat low fat.... plus it's quicker.

I just braise skinless chicken pieces (usually breasts) in a little water and flavorings inside a covered skilled till cooked, then remove them, and whisk some instant flour (Wondra, or could just put regular flour in a bit of cold water first) into the braising liquid to thicken it. Then I add a bit of salt and pepper to it at the end if needed.
Looks and tastes a lot like regular gravy, and quite satisfying, but low or no fat and few calories.


Diane B.

Answer 3

Yes all gravy made from scratch will have fat in it because it is made from the cooked meat liquid. Some retail purchase gravy may not especially if the manufacturers are going for the low fat or fat free market. But I bet they don't taste very good. Fat or oil help carry flavor that's why fast food tastes so good. Fat itself is not bad for you just eat in moderation.
PhD Food Chemistry and Nutrition

Answer 4

http://www.wisegeek.com/what-is-gravy.htm

Gravy is a rich tasting and generally fattening sauce, most commonly made from pan drippings and juices derived from cooking meat, although nearly any thickened sauce can be referred to as gravy.

Answer 5

Uh, ya. If it's any good.

Answer 6

DUH!!!!!!!!!!!!