08-15-2002, 06:26 PM
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 | Registered User | | Join Date: Dec 1999 Location: MO
Posts: 2,491
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According to the Epicurious.com Dictionary which is based on the Food Lover's Companion all gravy is a sauce but not all sauces are a gravy. Quote: gravy
A sauce made from meat juices, usually combined with a liquid such as chicken or beef broth, wine or milk and thickened with flour, cornstarch or some other thickening agent. A gravy may also be the simple juices left in the pan after meat, poultry or fish has been cooked.
sauce
v. To cover or mix a food with a sauce. sauce
n. In the most basic terms, a sauce is a thickened, flavored liquid designed to accompany food in order to enhance and bring out its flavor. In the days before refrigeration, however, sauces were more often used to smother the taste of foods that had begun to go bad. The French are credited with refining the sophisticated art of sauce-making. It was the 19th-century French chef Antonin Carme who evolved an intricate methodology by which hundreds of sauces were classified under one of five "mother sauces."
ragu
A staple of northern Italy's Bologna, ragu is a meat sauce that is typically served with pasta. Though different than the French RAGOUT, both are derived from the verb ragoter, which means "to stimulate the appetite." Ragu usually contains ground beef, tomatoes, onions, celery, carrots, white wine and seasonings.
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Last edited by mudbug; 08-16-2002 at 06:04 PM.
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