@chaney3
Marinara sauce, Alfredo sauce yes. Gravy can be almost white as in country style gravy made with sausage grease, flour and milk. Drippings and water, flour are brown. Red-eye gravy is drippings from country ham sugar and black coffee. Country ham, they keep it in a vat of dry salt, which they turn or flip occasionally for 90+ days. The resulting ham has little moisture dried out like jerky, salty as salt, and great fried with bisquits and red-eye gravy. Or. Chunked up in a pot of beans, which you don't add salt to. One time we did, had to use the potato trick...[text shortened because boring old man's story]
And we did it, and was happy about it.
@chaney3 saidGravy is based on the juice of meat. This is not necessarily so - and often not the case - with sauce. Gravy is a kind of sauce that just so happens to have a term of its own..
To me, sauce is red, and goes on pasta.
Gravy is usually brown, and goes on meat and potatoes.
Italians disagree.
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- 18 Jan 07
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@ghost-of-a-duke saidGravy on chips is OK, but brown sauce on chips is better.
The best sauces are white. Gravy (brown) also goes well on chips.
The best sauces are made together with the dish they're served with, not made separately and slopped all over the steak afterwards despite having nothing really to do with the meat. The Italians understand this, the French do not.
@ghost-of-a-duke saidexcept chip shop curry sauce my good man
The best sauces are white. Gravy (brown) also goes well on chips.
@fmf saidI thought bread was the euphemism for money.
Sauce is a euphemism for booze. Gravy is a euphemism for money.