MoneyShaker
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- Feb 14, 2019
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- #41
The French call their gravy "sauce"
To me gravies are made from the combination of pan drippings from roasted meat combined with roux, stock and maybe some seasonings. Bonus points for using the fat from the drippings to make the roux.
Sauce is something made without said pan drippings, and can be categorized into one of the "mother sauces"
Correct, though you can substitute milk for the stock. And in a pinch any fat will do, it doesn't have to be meat drippings. You can use butter, or even a fatty oil . Just won't be quite the same flavor.
For example, chipped beef, When making this, the dried beef of course has no an drippings so you use butter and flour to make your roux then add milk.