Gravy vs. Sauce

 

Question:

Gravy vs Sauce – Can you please solve this dispute for me?

When you make Sunday dinner and use tomatoes and meat – is that called Gravy?  Is anything without meat considered a sauce?  If I am misguided, please let me know.

 

Answer – Gravy vs Sauce:

Gravy:  Gravy is a sauce made from meat juices, usually combined with a liquid such as chicken or beef broth, wine or milk and thickened with flour, cornstarch, or some other thickening agent.  A gravy may also be the simple juices left in the pan after the meat, poultry, or fish has been cooked.  Learn how to make Perfect Turkey Gravy.

 

Sauce:  The word “sauce” is a French word that means a relish to make our food more appetizing.  Sauces are liquid or semi-liquid foods devised to make other foods look, smell, and taste better, and hence be more easily digested and more beneficial.  Because of the lack of refrigeration in the early days of cooking, meat, poultry, fish, and seafood didn’t last long.  Sauces and gravies were used to mask the flavor of tainted foods.  Learn about the History of Sauces.

 

Comments and Reviews

2 Responses to “Gravy vs. Sauce”

  1. Hintzsche

    in French gravy is also called Sauce so your description cant be right. a Sauce is the liquid served with Food. it doesnt matter if it was made from the Juices of meat or not. (its the same in german to)

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  2. Joey Cocchairo

    Sauce = no meat. Gravy = meat. Once you put meat in the sauce it’s gravy. Gravy needs a meat. Dripping, fat and pan bits….turkey, beef chicken gravy. No meat is a sauce…tomato, rouxs and derivative sauces…bechamel, bearnaise etc.

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