What’s the Difference Between Sauce and Gravy? Delving into Culinary Distinctions
A sauce is a broad category of liquid or semi-liquid accompaniments designed to enhance food, while gravy is a specific type of sauce traditionally made from the drippings of cooked meat or vegetables, thickened with a starch.
The Fundamental Divide: Ingredients and Preparation
Understanding the nuances between sauces and gravies requires a closer look at their foundational components and methods of creation. While both aim to elevate the flavor of dishes, their approaches differ significantly. Think of it this way: all gravy is sauce, but not all sauce is gravy.
Sauce: The Broad Spectrum of Flavor
Sauces represent an incredibly diverse range of culinary creations. They can be sweet, savory, spicy, acidic – the possibilities are virtually limitless. Their purpose is to complement or contrast with the flavors of the main dish. They are usually cooked separately from the ingredients they will accompany.
- Base Ingredients: Can be anything from fruits and vegetables to dairy, stocks, wines, herbs, and spices.
- Preparation Methods: Vary greatly depending on the desired outcome. Some sauces are cooked for extended periods, while others are quickly emulsified. They might be reduced to concentrate flavors, or thickened with starches or cream.
- Examples: Béarnaise, pesto, hollandaise, tomato sauce, barbeque sauce, salad dressings.
Gravy: A Celebration of Pan Drippings
Gravy, on the other hand, is a more focused creation. It’s almost always savory and relies heavily on the richness derived from pan drippings – the flavorful remnants left in the pan after roasting or sautéing meat, poultry, or even vegetables. These drippings become the flavorful base to which other ingredients are added. Gravy should always complement the item it accompanies, never overpowering it.
- Base Ingredients: Typically pan drippings, flour (or other starch), and broth.
- Preparation Methods: Involves creating a roux (fat and flour cooked together) with the pan drippings, then whisking in broth or stock to create a smooth, thickened sauce. Seasonings are added to enhance the flavor profile.
- Examples: Turkey gravy, beef gravy, chicken gravy, sausage gravy, mushroom gravy (using vegetable drippings).
Thickening Agents: The Key to Consistency
The method of thickening is a significant distinguishing factor. While both sauces and gravies utilize thickening agents to achieve the desired consistency, the approach often differs.
- Sauces: Can be thickened using a wide range of ingredients, including:
- Roux (butter and flour)
- Cornstarch slurry (cornstarch mixed with cold water)
- Arrowroot
- Egg yolks
- Cream
- Reduction (simmering to evaporate liquid)
- Gravies: Almost always rely on a roux made with pan drippings and flour (or another starch), with broth or stock added to create a smooth consistency.
The Cultural Context: Tradition and Variation
It’s essential to acknowledge the cultural context when discussing sauces and gravies. Regional variations and culinary traditions significantly influence ingredients and preparation methods. For example, “red eye gravy” in the American South is made with coffee, a stark contrast to a traditional European-style gravy.
Comparison Table
| Feature | Sauce | Gravy |
|---|---|---|
| Base | Wide variety (fruits, vegetables, stocks) | Pan drippings (meat/vegetable), often with broth/stock |
| Flavor Profile | Diverse (sweet, savory, spicy, acidic) | Savory, rich, often meat-based (or vegetable-based if vegan) |
| Thickening | Roux, cornstarch, egg yolks, cream, reduction | Roux (drippings and flour/starch) |
| Purpose | Complement or contrast the main dish | Complement the main dish, often tying flavors together |
| Preparation | Usually cooked separately | Integral to the cooking process (uses pan drippings) |
Frequently Asked Questions
What is a béchamel sauce, and is it gravy?
Béchamel is one of the five mother sauces of French cuisine. It is a white sauce made from a roux (butter and flour) and milk. While béchamel is a sauce, it is not gravy because it doesn’t use pan drippings as its base.
Can gravy be vegetarian or vegan?
Absolutely! Vegan gravy is often made using vegetable drippings, such as those from roasted mushrooms, onions, or carrots. Vegetable broth or stock is used as the liquid base, and the gravy is thickened with a starch like flour or cornstarch. The result can be deliciously savory and satisfying.
What is the difference between a roux and a slurry?
A roux is a mixture of fat (typically butter, but also pan drippings) and flour cooked together. Cooking the roux is essential to develop flavor and thicken sauces and gravies. A slurry, on the other hand, is a mixture of starch (usually cornstarch or arrowroot) and cold water. It’s added to a simmering liquid to thicken it quickly, but doesn’t contribute much flavor.
How do I fix lumpy gravy?
There are several ways to fix lumpy gravy. You can strain the gravy through a fine-mesh sieve. Alternatively, you can use an immersion blender to smooth out the lumps. Or, try whisking in a tablespoon of cold water at a time while simmering until the gravy smooths out.
What is the best type of flour to use for gravy?
All-purpose flour is the most common and versatile choice for making gravy. However, you can also use gluten-free flour blends if you have dietary restrictions. Remember to adjust the amount of liquid accordingly when using gluten-free flours, as they can sometimes absorb more liquid.
Can I use wine in gravy?
Yes! Adding a splash of wine to gravy can enhance the flavor and add complexity. Red wine is often used in beef gravy, while white wine can be used in chicken or turkey gravy. Be sure to deglaze the pan with the wine before adding the broth or stock.
What if I don’t have pan drippings?
If you don’t have pan drippings, you can still make a delicious gravy. Use melted butter or oil to create the roux, and use a high-quality broth or stock as the base. You can also add a touch of umami-rich ingredients like soy sauce or mushroom powder to enhance the savory flavor.
Is “white gravy” the same as gravy made with milk?
“White gravy” usually refers to a gravy made with milk instead of broth or stock. It’s a common accompaniment to biscuits in the Southern United States, and is often made with sausage drippings for added flavor.
Can I make gravy ahead of time?
Yes, you can make gravy ahead of time. Allow the gravy to cool completely, then store it in an airtight container in the refrigerator for up to three days. Reheat gently over low heat, whisking occasionally, until heated through. You may need to add a little broth or water to thin it out if it has thickened too much during storage.
What’s the difference between gravy and jus?
Jus is a French term that refers to a light, unthickened gravy made from the natural juices of cooked meat. It’s often served as a simple sauce to enhance the flavor of the meat. Gravy, on the other hand, is typically thickened with a starch.
How do I season gravy properly?
Seasoning is key to a delicious gravy. Start with salt and pepper, and then add other seasonings to complement the main dish. Consider using herbs like thyme, sage, or rosemary, or spices like garlic powder or onion powder. Always taste and adjust the seasoning as you go.
What is ‘pan sauce’?
A pan sauce is made in the same pan as the food it will accompany (similarly to gravy). However, unlike gravy, it generally doesn’t rely on a roux. A pan sauce starts by deglazing the pan with wine, stock, or vinegar. Then the sauce is reduced to concentrate the flavors and finished with butter, herbs, and other ingredients to taste. It is therefore considered a type of sauce rather than a type of gravy.