In article >,
brooklyn1 > wrote:

> 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.

Ok... South of the Grand Tetons?
--
Peace! Om

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