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Cream gravy, or white gravy (sawmill gravy) is a bechamel sauce made using fats from meat—such as sausage or bacon—or meat drippings from roasting or frying meats. The fat and drippings are combined with flour to make a roux, and milk is typically used as the liquid to create the sauce, however, cream is often added or may be the primary ...
Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.
Outline of food preparation – Art form and applied science to make food ingredients palatable and fit to eat Reduction (cooking) – Cooking process Relish – Cooked, pickled, or chopped vegetable or fruit used as a condiment
Red-Eye Gravy. Another Southern favorite—this gravy goes by many names including bird-eye gravy, cedar gravy, bottom sop, and red ham gravy. The best part is that you only need two ingredients ...
The gravy, among the highest-quality sauces in all of fast food, is hailed as the best of its kind by Reddit users. it's also enough to make it one of the most prized dipping sauces in America ...
And the sweet-and-salty flavor of the two condiments helps balance each other out. It’s a match made in heaven. ... If you typically thicken a stock with roux to make your holiday gravy and don ...
Tomato gravy is distinct from the term as used by Italian Americans when referring to a type of tomato sauce particularly where tomatoes were a staple food. [22] The cooked tomatoes, some fat (usually cured pork fat) and flour are cooked together until thick, and seasoned with salt and pepper. Onions or bell peppers may be added as well.
Tips for Making 3-Ingredient Gravy. Cook the roux. The longer you cook the flour and butter mixture, the darker in color it will get. This not only gives the gravy its golden hue, but it also adds ...