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2nd Sem Food Production Notes

Difference in Sauces and Gravies: Understanding the Contrast

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Last updated: 5 July 2023

In the culinary world, sauces and gravies play an essential role in enhancing the flavor, texture, and appearance of a dish. While they may seem similar at first glance, there are some key differences between the two. In this blog, we will explore these differences and help you understand when to use a sauce or a gravy in your culinary creations.

The Basics: What are Sauces and Gravies?

What are Sauces?

Sauces are liquid or semi-liquid preparations that are used to add flavor, moisture, and texture to dishes. They are typically made by combining a liquid (such as stock or wine) with a thickening agent (such as flour or cornstarch) and flavorings (such as herbs or spices).

Sauces can be used in a variety of ways, including as a topping for meats, vegetables, or pasta, or as a base for soups and stews. Some common types of sauces include:

  • Bechamel sauce: a classic French sauce made with butter, flour, and milk, commonly used in pasta dishes.
  • Hollandaise sauce: a rich, buttery sauce made with egg yolks, butter, and lemon juice, commonly used in Eggs Benedict.
  • Tomato sauce: a savory sauce made with tomatoes, onions, and garlic, commonly used in Italian dishes.

What are Gravies?

Gravies are similar to sauces, but they are made by using the pan drippings from cooked meats (such as turkey, chicken, or beef) as a base. The drippings are combined with a thickening agent (such as flour or cornstarch) and seasonings to create a rich, flavorful sauce.

Gravies are often served alongside roasted or grilled meats, and can also be used as a base for stews and casseroles. Some common types of gravies include:

  • Turkey gravy: a classic gravy made with the drippings from a roasted turkey, commonly served with Thanksgiving dinner.
  • Beef gravy: a hearty gravy made with the drippings from a roast beef, commonly served with mashed potatoes.
  • Mushroom gravy: a vegetarian gravy made with mushrooms and vegetable broth, commonly used as a topping for mashed potatoes or roasted vegetables.

Key Differences Between Sauces and Gravies

Preparation

One of the main differences between sauces and gravies lies in their preparation. Sauces can be prepared using a variety of techniques, such as reduction, emulsification, or infusion. Gravies, however, are typically prepared by thickening a flavorful liquid with a roux or other thickening agent.

Ingredients

Sauces can be made from a wide range of ingredients, including fruits, vegetables, dairy products, and spices. Gravies, on the other hand, are usually made from meat or vegetable broth, which is then thickened to create a rich and flavorful sauce.

Texture

The texture of sauces and gravies also differs. Sauces are typically smooth and velvety, while gravies have a thicker consistency. This is due to the use of thickening agents in gravies, which gives them their distinct, hearty texture.

Pairing with Dishes

Sauces can be used with a variety of dishes, including pasta, meat, fish, and vegetables. Gravies, on the other hand, are more specific in their use and are commonly served with roasted or braised meats and poultry. Sauces can also be used as dipping sauces or dressings, while gravies are primarily used to moisten and add flavor to a dish.

When to Use Sauces vs. Gravies

Both sauces and gravies can add flavor and moisture to dishes, but they are used in different ways. Sauces are often used as a topping or accompaniment for meats, vegetables, or pasta, while gravies are typically served alongside roasted or grilled meats.

Here are some tips for when to use each one:

  • Use sauces when you want to add flavor and moisture to a dish, or when you want to create a more complex flavor profile. Sauces can be used in a variety of ways, including as a topping for meats or vegetables, or as a base for soups and stews.
  • Use gravies when you want to add richness and depth of flavor to a dish, or when you want to create a more traditional or comforting meal. Gravies are best served alongside roasted or grilled meats, and can also be used as a base for stews and casseroles.

Conclusion

In summary, although sauces and gravies may seem similar, there are key differences between the two. Sauces are made with a liquid base and are often thinner and more pourable, while gravies are made with the drippings from cooked meats and are thicker and more viscous. Knowing the differences between sauces and gravies can help you choose the right one for your dish and create a delicious, flavorful meal.

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Syllabus BHM151 (T)

01 Soups

  1. Basic recipes other than consommé with menu examples
    1. Broths
    2. Bouillon
    3. Puree
    4. Cream
    5. Veloute
    6. Chowder
    7. Bisque etc
  2. Garnishes and accompaniments
  3. International soups

02 Sauces & Gravies

  1. Difference between sauce and gravy
  2. Derivatives of mother sauces
  3. Contemporary & Proprietary

03 Meat Cookery

  1. Introduction to meat cookery
  2. Cuts of beef/veal
  3. Cuts of lamb/mutton
  4. Cuts of pork
  5. Variety meats (offals)
  6. Poultry (With menu examples of each)

04 Fish Cookery

  1. Introduction to fish cookery
  2. Classification of fish with examples
  3. Cuts of fish with menu examples
  4. Selection of fish and shell fish
  5. Cooking of fish (effects of heat)

05 Rice, Cereals & Pulses

  1. Introduction
  2. Classification and identification
  3. Cooking of rice, cereals and pulses
  4. Varieties of rice and other cereals

06 i) Pastry

  1. Short crust
  2. Laminated
  3. ChouxHot water/Rough puff
    1. Recipes and methods of preparation
    2. Differences
    3. Uses of each pastry
    4. Care to be taken while preparing pastry
    5. Role of each ingredient
    6. Temperature of baking pastry

ii) Flour

  1. Structure of wheat
  2. Types of Wheat
  3. Types of Flour
  4. Processing of Wheat – Flour
  5. Uses of Flour in Food Production
  6. Cooking of Flour (Starch)

iii) Simple Breads

  1. Principles of bread making
  2. Simple yeast breads
  3. Role of each ingredient in bread making
  4. Baking temperature and its importance

07 Pastry Creams

  1. Basic pastry creams
  2. Uses in confectionery
  3. Preparation and care in production

08 Basic Commodities

i) Milk

  1. Introduction
  2. Processing of Milk
  3. Pasteurisation – Homogenisation
  4. Types of Milk – Skimmed and Condensed
  5. Nutritive Value

ii) Cream

  1. Introduction
  2. Processing of Cream
  3. Types of Cream

iii) Cheese

  1. Introduction
  2. Processing of Cheese
  3. Types of Cheese
  4. Classification of Cheese
  5. Curing of Cheese
  6. Uses of Cheese

iv) Butter

  1. Introduction
  2. Processing of Butter
  3. Types of Butter

09 Basic Indian Cookery

i) Condiments & Spices

  1. Introduction to Indian food
  2. Spices used in Indian cookery
  3. Role of spices in Indian cookery
  4. Indian equivalent of spices (names)

ii) Masalas

  1. Blending of spices
  2. Different masalas used in Indian cookery
    1. Wet masalas
    2. Dry masalas
  3. Composition of different masalas
  4. Varieties of masalas available in regional areas
  5. Special masala blends

10 Kitchen Organization and Layout

  1. General layout of the kitchen in various organisations
  2. Layout of receiving areas
  3. Layout of service and wash up