Gravy vs. Poutine — What's the Difference?

Gravy is a sauce, often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavored with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts.

Poutine (Quebec French: [put͡sɪn] (listen)) is a dish of french fries and cheese curds topped with a brown gravy. It emerged in Quebec, in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain and there are several competing claims regarding its invention.

The juices that drip from cooking meat.

A dish of Québécois origin consisting of French fries topped with cheese curds and gravy.

A sauce made by thickening and seasoning these juices.

(Canada) A dish consisting of french fries topped with cheese curds and gravy, eaten primarily in Canada

Money, profit, or benefit easily or illicitly gained.

(Canada) Any of a number of variations on the basic poutine dish.

Payment or benefit in excess of what is expected or required.

A thick sauce made from the fat or juices that come out from meat or vegetables as they are being cooked.

A dark savoury sauce prepared from stock and usually meat juices; brown gravy.

(Southern US) A pale sauce prepared from a roux with meat fat; a type of béchamel sauce.

Sauce used for pasta.

Curry sauce.

Unearned gain.

Extra benefit.

To make gravy.

The juice or other liquid matter that drips from flesh in cooking, made into a dressing for the food when served up.

Liquid dressing for meat, fish, vegetables, etc.

Basically the juices that drip from cooking meats

A sudden happening that brings good fortune (as a sudden opportunity to make money);