Look up the history and origin of making gravy and sauces … modern gravies and sauces were started and developed in the Middle Ages for beef and meat dishes to mask the taste of rotten or semi rotten food.
Yes I know there are other sauces and gravies for vegetables … but the little dish of gravy for your roast beef supper was started because someone just wanted their food to taste less like a rotting carcass because they had no refrigeration back then.
Agreed … every time I make steak, or chicken, or turkey, or pork, I always carefully collect the drippings, make a roux and mix my own gravy. I’ve done the same with goose, moose and caribou.
Takes lots of practice but now everyone raves about my gravy … no homo tho.
Look up the history and origin of making gravy and sauces … modern gravies and sauces were started and developed in the Middle Ages for beef and meat dishes to mask the taste of rotten or semi rotten food.
Yes I know there are other sauces and gravies for vegetables … but the little dish of gravy for your roast beef supper was started because someone just wanted their food to taste less like a rotting carcass because they had no refrigeration back then.
And now they make a nice blend that wouldn’t taste the same without meat.
Agreed … every time I make steak, or chicken, or turkey, or pork, I always carefully collect the drippings, make a roux and mix my own gravy. I’ve done the same with goose, moose and caribou.
Takes lots of practice but now everyone raves about my gravy … no homo tho.