What is the Difference Between Sauce and Gravy?

The main differences between sauces and gravies lie in their preparation, consistency, and usage in dishes. Here are the key differences:

• Preparation: Sauces can be prepared using various techniques, such as reduction, emulsification, or infusion, while gravies are made with the drippings from cooked meats and are typically thickened with a roux.
• Consistency: Sauces are often thinner and more pourable, while gravies are thicker and more viscous.
• Usage: Sauces can be used with a variety of dishes, including pasta, meat, fish, and vegetables, and can also be used as dipping sauces or dressings. Gravies, on the other hand, are more specific in their use and are commonly served with roasted or braised meats and poultry, moistening and adding flavor to the dish.

Although gravy can be considered a type of sauce, not all sauces are gravies. Gravies are typically made from meat juices, bouillon, or stock, while sauces are a more general term and can be made from various ingredients. In some regions, the term "gravy" may be used to describe tomato sauce found on pasta, but this usage is not consistent across different areas.

Comparative Table: Sauce vs Gravy

Here is a table highlighting the differences between sauce and gravy:

In summary, sauces are made with a liquid base and can be thin and pourable, while gravies are made with the drippings from cooked meats and are thick and viscous. Sauces can be served with a variety of dishes, including pasta, rice, meat, or vegetables, while gravies are typically served alongside roasted or grilled meats or used as a base for stews and casseroles.