Gravy, used to moisten, flavor and garnish, is one of America's "mother sauces." Change up your flavoring component with wines or spirits, mustards or mushrooms. Brown bits from the cooked meat help make the best gravies.
French chefs talk about the five "mother sauces" from which all other sauces emerge. In America, we tend to keep it simple: ...
... We've got barbecue sauce, spaghetti sauce, and gravy. Today, we're going with gravy. Why you need to learn this
Apart from ascetic mendicants hellbent on using their own suffering as a form of ritual purification, no one should lead a gravy-free life. Seriously, do you really want to eat dry mashed potatoes? ...
Full Story: Simples steps to the perfect gravy; by James P. DeWan, on the Chicago Tribune
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