Gravy

Gravy is a dark, aromatic sauce (also poultry) is served with roasted or grilled meats. Its basis is formed during the preparation of the meat drippings, which is quenched by the addition of liquids such as broth or wine and supplemented by basic brown sauce or force sauce. Caused by the gelatin contained in the ingredients light binding can be enhanced by mounting with butter or cream as well as the addition of brown roux.

Gravies can according to your taste and purpose by herbs and spices and other condiments such as meat extract, tomato paste, vegetables, mushrooms, cognac, sherry, Madeira, etc. are added.

To prepare gravy of pan drippings is first quenched, then boiled with the other ingredients and reduce happened and finally bound on demand with roux, cream or butter.

Gravy is also available as a powder or concentrated paste commercially, it is prepared, however, to industrial methods and different from other ingredients.