The Best World Sauces: How Many Do You Know How to Make?

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Gravy - UK

While gravy originated in the UK, today it's one of the staple dishes on our holiday feast tables and used in a bevy of classic American dishes in much the same way the English use it. The most famous version, brown gravy, is made from the drippings or juices of roasted meats or poultry and thickened with wheat flour or cornstarch. Obviously we like to serve it with turkey and mashed potatoes for Thanksgiving, but it's also the perfect sauce to accompany a variety of meat roasts, Southern chicken fried steak or Canadian poutine. 

Ingredients:

• 1.5 tbsp butter
• 2 cups (500ml) beef drippings or beef broth
• 1.5 tsp onion powder
• 1/2 tsp garlic powder
• 2 tsp cornstarch
• 2 tsp water
• Salt and pepper, to taste

Instructions:

1. In a saucepan over medium-high heat, combine the butter, beef drippings or beef broth, onion powder and garlic powder. Bring to a boil and stir occasionally. Lower the heat to medium-low, and simmer.
2. Stir together equal parts cornstarch and water until combined, and slowly drizzle it into the gravy while whisking constantly. Only add as much as you need to reach your desired consistency. Season with salt and pepper to taste.
3. Simmer for 5 min. more. Serve warm.