In article >,
"cshenk" > wrote:

> I'll often make a white sauce, dunno if it's classic. Roast flour a bit in
> a pan for a tan 'roux', then add a combo of butter and flour stirring
> constantly to make a paste, then add cream or dashi (or both). Add
> seasonings and let simmer. Adjust thickness issues with arrowroot if
> needed. You can also add grated cheese to this if the end desire is a
> cheese sauce (use cream vice dashi then obviously).

Does deglazing a pan with vermouth or wine after frying or saute'ing,
reducing it or thickening it count as a "gravy"?

I wonder what the fine dividing line is between a "gravy" vs. a "sauce"?
:-)
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