Nice to know:
Gravy has a long and varied history that is closely linked to the development of cooking and food culture in Europe. Its origins can be traced back to ancient times, when simple sauces made from stocks, fats and herbs were used to intensify the flavour of meat dishes.
In the Middle Ages, sauces often became more complex and included various ingredients such as wine, spices and vinegar. These sauces were not only used to enhance flavour, but also to preserve food. This period also saw the first recipes for sauces written down in cookbooks.
Over the centuries, especially during the Renaissance, European cooking flourished, introducing new techniques and ingredients that expanded the variety of sauces. French cuisine, which is particularly famous for its sauces, developed a variety of gravies in the 17th and 18th centuries that served as the basis for many dishes.
One of the most popular is demi-glace, a rich sauce made from beef stock and a reduced brown sauce.
