Gravy sauce

Gravy Sauce is a thick and flavorful sauce commonly used as an accompaniment in various recipes, especially in meat dishes, poultry, and stews. This sauce is traditionally made from the juices released by the meat during cooking, mixed with broth, butter, and flour, which gives it a smooth and creamy texture.

Origin: Gravy sauce has its roots in Anglo-Saxon cuisine, particularly in British and American cooking, where it is a classic accompaniment to dishes such as roast turkey and mashed potatoes. However, over time, its use has spread to other cuisines, adapting to different local ingredients and flavors.

Properties: Gravy sauce is valued for its ability to enhance the flavor of main dishes, providing moisture and umami. Furthermore, being based on natural juices and broth, it can be relatively low in fat if prepared in a healthy way. Its texture and deep flavor make it ideal to accompany roasted meats, purees, and vegetables.

Synonyms in Spanish from Latin America: Although the term gravy is used as is in many countries, it is also known as salsa de carne (meat sauce), salsa de jugos (juice sauce), or simply salsa espesa (thick sauce). In some places, depending on the context, it may be identified with salsa marrón (brown sauce), especially when referring to similar sauces prepared with broth and thickeners.