Gravies & Sauces

Gravies are made from the brown juices of baked meats or the “pan drippings” of fried meats, and they can be made thick or thin. In the South they are used for any meal from breakfast over grits or biscuits to dinner where gravy can be served with beef, chicken, or pork. Gravy is a wonderful addition to creamed potatoes as any Southern child can tell you.

Southern cooks use a variety of sauces for meats, vegetables, and desserts. They enhance the flavor and make a tasty addition to numerous dishes. Sauces can be plain and simple or luscious with the addition of fruits, vegetables, and cheeses. Sauces are numerous in their consistency and usage. For example, mint sauce with lamb, cranberry sauce with chicken or turkey, and barbeque sauce with pork.