Gravy

Gravyx is an ingredient primarily used as a sauce or liquid base in various cooking recipes to enhance the flavor of meats, poultry, and stews. It is characterized by its smooth and thick texture that provides moisture and a deep flavor, complementing both traditional and contemporary dishes.

The origin of gravyx can vary by region, but it is generally obtained from the natural juices released when cooking meats, mixed with a thickening agent like flour or cornstarch, and seasoned to taste. In many cultures, this sauce has evolved to incorporate additional ingredients such as vegetables, spices, and broths to intensify its flavor.

Among its properties, its ability to improve the texture and juiciness of dishes stands out, as well as enriching the aromatic profile without adding excessive fats, depending on its preparation.

Regarding synonyms in Spanish used in different Hispanic American countries, gravyx is commonly known as jugo de carne (meat juice), salsa (sauce), caldo espeso (thick broth), or simply gravy. In some places, it is also called reducción (reduction) or glaseado (glaze) when referring to more concentrated and shiny versions of this sauce.