On Tue, 01 Dec 2009 20:51:32 -0600, 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"?
>:-)

South of Naples it's gravy.