A bread sauce is a British warm or cold sauce made with milk, which is thickened with bread crumbs, typically eaten with roast chicken or also turkey. The basic recipe calls for milk and onion with breadcrumbs and butter added bread gravy thickeners, seasoned with nutmeg, clove, bay leaf, pepper, and salt.
Definition of bread sauce in English”. Archived from the original on December 28, 2017. Eat Ye Bread Sauce While Ye May: Brits Go Medieval On Christmas Day”. Milk: Beyond the Dairy : Proceedings of the Oxford Symposium on Food and Cookery 1999.
Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The Forme of Cury, a cookbook from the 14th century. This section does not cite any sources. Brown gravy is the name for a gravy made from the drippings from roasted meat or fowl. The drippings are cooked on the stovetop at high heat with onions or other vegetables, and then thickened with a thin mixture of water and either wheat flour or cornstarch.
Cream gravy or white gravy is a bechamel most often used in biscuits and gravy and chicken-fried steak. It is usually cooked with a roux being made of meat and or meat drippings and flour. Water, broth, or milk is added and the liquid is brought back up to a boil, then salt and peppered to taste. Giblet gravy has the giblets of turkey or chicken added when it is to be served with those types of poultry, or uses stock made from the giblets. Mushroom gravy is a variety of gravy made with mushrooms.
Onion gravy is made from large quantities of slowly sweated, chopped onions mixed with stock or wine. Red-eye gravy is a gravy made from the drippings of ham fried in a skillet or frying pan. The pan is deglazed with coffee, giving the gravy its name, and uses no thickening agent. This gravy is a staple of Southern United States cuisine and is usually served over ham, grits or biscuits.
Vegetable gravy or vegetarian gravy is gravy made with boiled or roasted vegetables. A quick and flavourful vegetable gravy can be made from any combination of vegetable broth or vegetable stock, flour, and one of either butter, oil, or margarine. Chocolate gravy is a variety of gravy made with fat, flour, cocoa powder, and varying amounts of sugar. This variety is more common in cuisine of the Southern United States and is most often served as a Sunday morning dish with fresh biscuits in the Ozark and Appalachian Mountain regions and Alabama.
It is also commonly served on Christmas morning. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. In the United Kingdom and Ireland, a Sunday roast is usually served with gravy. In British and Irish cuisine, as well as in the cuisines of Commonwealth countries like Australia, New Zealand, and some areas in Canada, the word gravy refers only to the meat-based sauce derived from meat juices, stock cubes or gravy granules. Throughout the United States, gravy is commonly eaten with Thanksgiving foods such as turkey, mashed potatoes and stuffing. One Southern United States variation is sausage gravy eaten with American biscuits.
Gravy is an integral part of the Canadian dish poutine. In Quebec, poutine gravy is thin, and is sometimes a mix of beef and chicken stock. Other places in Canada use a thicker gravy, similar to an American gravy. In some parts of Asia, particularly India, gravy is any thickened liquid part of a dish.
For example, the liquid part of a thick curry may be referred to as gravy. In the Mediterranean, Maghreb cuisine is dominated with gravy and bread-based dishes. The dish is usually served with a loaf of bread. The bread is then dipped into the gravy and then used to gather or scoop the meat and vegetables between the index, middle finger and thumb, and consumed.