Gurreck Gravy was a type of flavorful condiment that the Ewoks from the moon of Endor concocted. The species prepared this green sauce using recently gathered Endorian herbs, serving it during the celebratory feasts that followed a successful hunt for the creatures known as gurrecks, even though the gravy itself did not contain any gurreck meat. The Artiodac chef Strono Tuggs acquired a method for crafting Gurreck Gravy and featured it in his culinary book The Official Black Spire Outpost Cookbook in 34 ABY. Within the book, he presented the gravy as a component in the dish Fried Endorian Tip-Yip, advising those who read it to generously coat the dish with the warm sauce.
Gurreck Gravy was one of the recipes that was a part of the Star Wars cookbook from 2019, Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook, which was penned by Chelsea Monroe-Cassel along with Marc Sumerak. A gravy used in Fried Endorian Tip-Yip was initially referenced in a post on D23. The out-of-universe recipe calls for the use of fresh parsley leaves, fresh green herbs, a dash of salt, apple cider vinegar, olive oil, and chicken stock.