On Dec 1, 8:51*pm, Omelet > wrote:
> 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"?
> :-)
> --
> Peace! Om

It certainly qualifies as gravy more than that tan, viscous stuff the
comes out of a jar with a label that says, Gravy."

Bryan