Types of Gravy

Reduction Sauce, Roux, Bechamel, Veloute, Mornay The word gravy usually refers to the sauce that ramps up the meal in flavor, but few are exacting with its use. In fact, Italian Americans sometimes use the word to describe pasta sauce.

Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux. Given that the sauce is French in origin, where did the name come from? According to Alan Davidson, in The Oxford Companion to Food, "The name has nothing to do with Spain, any more ...

Béarnaise sauce was introduced later, and is a derivative of hollandaise. This sauce differs from hollandaise in the ingredients used, as well as the food it's served with. Béarnaise gets its acidity from white wine vinegar, rather than the lemon juice used in hollandaise sauce.

Basic Mexican tomato sauce (salsa de tomate rojo o jitomate) traditionally was prepared with a molcajete to puree the tomatoes. Food that is cooked in tomato sauce is known as entomatada. The tomato sauce is stock for spicy sauces and moles.

One of the sauces that's derived from chickien velouté is called a suprême sauce, and it's made by finishing a veloute with cream, butter, ... Velvety Gravy Cooking ...