The primary ingredient in gravies is typically a thickening agent, most commonly a roux made from equal parts of fat (usually butter) and flour. The roux is cooked to achieve a desired color and flavor, which forms the base of the gravy. Additional ingredients such as meat drippings, broth, or stock are then incorporated to enhance the flavor and provide the savory component essential to gravies. Seasonings such as salt, pepper, and herbs can also be added. Gravies are essential in complementing dishes like mashed potatoes, roasted meats, and biscuits, adding richness and depth to meals.