From Autumn through to early spring, I make gravy every two weeks or so as it's an essential part of a Sunday roast or Bangers and mash. Sometimes it's from scratch, with roasting juices, cornflour (for a shiny clear gravy), and water or stock. Otherwise it's the juices, water and Bisto. If I'm really lazy, it's just water and Bisto. Looking at the photo, gravy on your side of the pond is quite different to ours.

I love making gravy and make it when the mood strikes me (and I have the time to make a roux and watch over the pot as the gravy thickens). Most recently, I did biscuits and gravy when I had an intense craving and some leftover sausage.

But, I also make vegetarian or mushroom gravy when I want a little something extra to go with our mashed potatoes. It's really easy to make gravy this way (especially since it doesn't require pan drippings) and elevates dinner from ho-hum weeknight ritual to a little something more.

I made biscuits and gravy just last week. In the winter and fall months I like to make vegetarian lintel or black bean loaf (a bit like meat loaf) + mushroom gravy. It is very comforting in cool weather.

Any time we make a roast, a chicken or a turkey we make gravy. It's simply a "must"!

I suppose I always make pan sauces, even on Thanksgiving. I don't bake big slabs of meat very often, but when I do, the junk left in the pan becomes "gravy" and the bones become stock.

i make biscuits and gravy every now and then. it's my favorite thing in the world. i should make gravy more often. on thanksgiving, i'm definitely more interested in the gravy than i am in the turkey.

If you define gravy as "some form of deglazing liquid, thickened with starch", then the answer is at least once a week. Last occurrence was some gravy I made from the pan residue of fried chicken. Crank out some mashed, nuke some peas, and there you are.

I make it fairly regularly. I'd say we do it once or twice a month, sometimes more often in colder weather. We roast a lot of our meats, so gravy is just a logical next step. :) I don't mind a pan sauce, but it doesn't take a lot more work to thicken it up into a gravy, so sometimes it is a real simple gravy for us, but gravy nonetheless.

Gravy (aka brown gravy. White gravy is a whole other beast that should be consumed as much as possible!) I have/ make 1 time a year, 2 max- Christmas and Thanksgiving. Even then, my mom still has to be the one to make it and will swear up and down its the most delicious thing this side of the moon! She boils the giblets with veggies and seasoning on the stove all day while the turkey goes then adds pan juices and corn starch. Tastes great, but I just don't care for it on meat. Gets cold too quick then I'm left with floppy wet cold meat!

Could just be my monitor but does that gravy look lumpy? When I think of gravy I think of Uncle Remus' Gravy Train--mmmmm that's some fiiiiiiiiiive napkin gravyyyyyy (Chicago thing), Gordon Ramsey's Campaign for Real Gravy and Italian gravy (red sauce with smoked neck bone and other bits of meat). Nobody how you pour it, gravy is good in my book--thick, thin or espuma form. Maybe not the latter. Or maybe? Has anyone tried it?

meant to say "no matter how you pour it..."

I love gravy. Whenever I make chicken, I make gravy and then have it with some of the chicken over rice.

@Lorena - how do you make mushroom gravy?

And to answer the question: We are definitely more of a pan-sauce family.

I make gravy a couple times a month at least. We love a biscuits and gravy breakfast.

Real gravy? Only when I make a turkey. Turkey gravy is insanely delicious.

@jmorri26--just put your gravy in a thermal coffee pot and it will stay warm through the meal. I actually make my gravy for Thanksgiving about an hour before we sit down for dinner, and it is always piping hot when we sit down. I have a small thermal coffee carafe that I only use for gravy. I do this with any kind of warm sauce I make for any meal. Great for Hollandaise for brunch!

I make cream gravy pretty often. Then again, it's just a bechamel sauce with lots of pepper...usually made out of pan drippings but I just do a butter and flour roux usually.

As for meat gravies, pretty rarely. I think the last one I made was a brown gravy for smothered steak. We usually just pull out a jar of turkey gravy for Thanksgiving.

Homemade biscuits & sausage gravy were promised in my wedding vows. LOL, he doesn't let me forget it. We eat it quite often.

I make gravy every month or so. I tend to get cravings for rice and gravy or butter noodles with gravy. I just use the gravy mixes and add beef broth instead of water so it tastes a little better.

Also make white gravy if I make chicken fried steak, but that's sorta rare. And when we make "gravy steak", we cook cube steak in cream of mushroom + water and it makes sort of a gravy that's very good. I actually don't make gravy on Thanksgiving cuz we use the turkey grease as our gravy, yum!

Every week! I usually make a roast dinner of some sort every week- roast beef, leg of lamb, roasted chicken, pork belly, etc. It's easy, delicious, and extra gravy goes on the dog's food.

@ Sambuka, do you have a good oven roast beef & gravy recipe? I usually make my roast in the crock pot which is great, but sometimes I crave an oven roast.

I need to eat more cravy. Sadly, I only make the real thing 3-4 times a year. Thanksgiving is all about gravy.

I make gravy every time I make a roast. It elevates a cheap joint or bird from a Sunday sale to a Sunday supper.

@ricestein Sorry I just saw your comment! I make mushroom gravy by using dehydrated mushrooms -- soak the mushrooms to reconstitute, reserve the soaking water, dice the mushrooms, make a roux, add soaking water (whisk if needed), add diced mushrooms, soy sauce, thyme and pepper to taste and simmer until thickened.