Please Discuss

[dcseain]

I opine that béchamel sauce = milk gravy - that the two are one and the same.

I also opine that sauce is subset of gravy and vice versa.

Comments

[nancylebov.livejournal.com]

To my mind, gravy requires meat juice, or at least a reasonable simulation thereof.

Bechamel is a sauce, not a gravy.

Weirdly, a sauce or gravy has to be served in a fairly small proportion compared to the food under it. I'm kind of forced to called the thick liquids which are part of common Indian entrees sauces, but I don't really think of them as sauces.

In South Philadelphia, spaghetti sauce is called gravy, but this still sounds weird to me.