Post by goz on Mar 18, 2018 6:10:42 GMT
In my world, and I am a 'professor of gravy'
Gravy is brown because it is made by making a roux with absorbing flour into the fat and drippings from roasted or browned meat, adding stock or water ( sometime wine) and boiling to make the sauce the correct consistency.
'White gravy' is really a bechemel sauce made by making a roux of mixing flour into melted butter and then adding milk, boiling to correct constituency.
Red gravy must be an American terminology as most people would call it a pasta/pizza passata sauce made from tomatoes,onions garlic and Italian herbs ( parsley basil margoram oregano etc) with other additions like wine etc and boiled to reduce in thickening, not usually with flour.
Gravy is brown because it is made by making a roux with absorbing flour into the fat and drippings from roasted or browned meat, adding stock or water ( sometime wine) and boiling to make the sauce the correct consistency.
'White gravy' is really a bechemel sauce made by making a roux of mixing flour into melted butter and then adding milk, boiling to correct constituency.
Red gravy must be an American terminology as most people would call it a pasta/pizza passata sauce made from tomatoes,onions garlic and Italian herbs ( parsley basil margoram oregano etc) with other additions like wine etc and boiled to reduce in thickening, not usually with flour.