Sauces and Gravies

Sauces and gravies, to me, are two different animals. As a general rule, in my opinion, sauces are reductions and gravies are made with a roux. Sauces can be made by deglazing and adding rich stock or demi glace. They are usually thickened by reduction and maybe the addition of what they call a liaison, usually butter, a flour and butter mixture, cream or egg. Gravy, on the other hand, is usually made with the addition of flour to the cooking oil after the meat is removed, creating a roux. All too often, cooks remove the meat, add flour to make the roux, then add water or milk or stock. They season it with salt and pepper and what you usually end up with is a gravy that is bland and salty. The better way to make a gravy is to remove the meat from the pan and then pour off the oil to another pan. Deglaze the cooking pan with a little liquid, wine or stock, then add stock and let it reduce. Reduction is key to all stocks and gravies, but remember, if you start with something salty, reduction will make it saltier. While your stock is reducing, make your roux in the other pan with the oil from cooking. Once your roux is ready, whisk it into your reduced stock, a little at a time, until you've almost reached the desired consistency. Let it cook a little longer and it will thicken nicely. I guarantee this will make a great gravy.