Do you want gravy on that? Oui (yes)! Medieval France: The word "gravy" comes from the Old French word gravé, which referred to a thick meat or fish bouillon.
Later on in the 17th and 18th Centuries, French chefs popularized gravy, expanding it to include thickeners like wine and fat.
This style was adopted and further developed by British and later American cooks, who added a roux to create the modern, thicker sauce.
Any basic gravy starts with the drippings from roasted meat. To the drippings you stir in a thick mixture of flour and stock or milk depending on your preference.
This stirring in of the mixture requires that the meat be removed from the roasting pan or glass dish and the drippings be pouring out into a pot or skillet already on high heat.
Add the mixture and stir rapidly until a thickening of the drippings develops. Pour over the top of everything you want gravy on.
* Mixture: usually 3/4 cup of stock or milk to 3-4 tbs of flour depending on preference for thickness of gravy.
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