The juice or other liquid matter that drips from flesh in cooking, made into a dressing for the food when served up.
Liquid dressing for meat, fish, vegetables, etc.
A sauce made with a base of meat juices combined with liquid and thickener, such as flour. Gravy may also consist of simply meat juices. Recipe: Sawmill Gravy
A sauce made from meat juices, usually combined with a liquid such as chicken or beef stock, wine or milk and thickened with flour, cornflour or some other thickening agent. A gravy may also be the simple juices left in the pan after meat, poultry or fish has been cooked.
Gravy is simply a sauce made from meat juices. It's usually diluted with water, milk, wine, or stock, and thickened with flour or cornstarch.
the best gravy for meats is made from using the drippings of the meat. Add a little bit of water, and then reduce and season. You will probably need to use a thickening agent such as corn starch to get the desired consistency.
A sauce made from thickened meat juices, often with added stock or wine.
1. Juice exuded by roasted meat or poultry. 2. A sauce made from these juices by boiling stock or wine and sometimes thickened with flour. 3. Thick liquid made by adding water to vegetables or masala.
basically the juices that drip from cooking meats
Juices that are derived from vegetables during and after cooking.
A sauce made from meat juices and combined with a liquid broth, wine, or milk, plus a thickening agent such as flour or cornstarch. Before refrigeration, sauces were used to help hide the taste of foods that were going rancid.
A thick sauce, usually made from pan drippings and other liquid, plus flour. Sauce: food topping (may or may not be cooked) made from any ingredients on hand, including butter, flour and milk, or even eggs.
the diluted juices from a roast joint of meat, poultry or game. It is clasically served unthickened and known as jus rôti, but many prefer the thickened varieties. See how to make gravy.
a sauce made from meat or poultry juices combined with a liquid (ex. milk, broth or wine) and a thickening agent (ex. flour or cornstarch).
Gravy is a thickened sauce, usually made from a base of extracts that run from meat and/or vegetables during cooking. Recently, extracts have tended to be bought in the form of ready made cubes and powders. Gravy is most commonly served with a roast dinner, or Sunday roasts or with mashed or other popular types of potatoes.
