GRAVY – Here are some important facts and information that you need to know about this mouthwatering sauce.
Gravy is like a magic potion for your food, it’s a special sauce that makes everything taste even better. It is a savory sauce made from the juices of cooked meat, often combined with stock (broth), flour, and various seasonings.
This saucy stuff is commonly served as a complement to roasted or fried meats, such as turkey, chicken, beef, or pork.
The process of making gravy typically involves collecting the drippings from the meat during cooking and then combining them with flour to create a mixture. The mixture is cooked to eliminate the raw taste of the flour, and then stock or broth is gradually added to achieve a smooth consistency.
Gravy can vary in thickness and flavor, and it plays a significant role in enhancing the overall taste of a meal.
The Forme of Cury, a 14th-century cookbook, has one of the oldest known uses of gravy. Many medieval French cookbooks contain the French word “gravé,” which is thought to be the source of the word “gravy.”
The sauce begins way back in ancient times. The juices that dripped from the cooking meat were noticed and someone suggests to use these tasty juices to make a yummy sauce.
During the medieval period, cooks started refining the art of making gravy. Medieval people discovered that adding a bit of flour to the meat juices created a thicker, smoother sauce. It became a symbol of flavor and added that extra touch to roasted meats and other dishes.
The saucy stuff becomes a staple in European kitchens during the Renaissance period. Cooks were experimenting with different meats and herbs, creating a variety of gravies to accompany their feasts.
Nowadays, gravy is still an essential part of our meals. Many families have their special gravy recipes, passed down from one generation to the next.