milk gravy: meaning, definition, pronunciation and examples

They are very similar. Béchamel is a French 'mother sauce' made with milk and a white roux (butter and flour), often flavoured with onion and nutmeg. Milk gravy is its simpler, often pan-dripping-based American counterpart, seasoned more plainly (salt, pepper).

Yes. You can make a vegetarian version by starting with butter or oil instead of meat drippings. It will be essentially a seasoned béchamel.

In the US, these terms are often used interchangeably. However, 'country gravy' or 'sawmill gravy' typically implies the use of sausage or other pork drippings, giving it a greyish colour and meaty flavour. 'Milk gravy' can be a more generic term for any gravy made primarily with milk.

The specific term 'milk gravy' is less common. The British equivalent for a similar white sauce is often called 'white sauce', 'parsley sauce' (if herbed), or simply 'gravy' in a context where it's understood to be white (e.g., with some meats). The concept is familiar but the lexical label differs.

A simple white sauce made from pan drippings (often from fried meat), flour, and milk, used in American and British cooking.

Milk gravy is usually informal, culinary in register.

Milk gravy: in British English it is pronounced /ˈmɪlk ˌɡreɪ.vi/, and in American English it is pronounced /ˈmɪlk ˌɡreɪ.vi/. Tap the audio buttons above to hear it.