Gravy, and Condiment
Thom's Recipe File
cooking, a sauce is a liquid served on or used in the preparation of
food. Sauces are not consumed by
themselves; they add flavor, moisture, and visual appeal to another dish.
Sauce is a French word taken from the Latin
salsus, meaning salted.
Sauces may be prepared
sauces, such as soy sauce, which are usually bought, not made, by the cook;
or cooked sauces, such as B้chamel sauce, which are generally made just
Sauces for salads are
called salad dressing.
Sauces are an essential
element in cooking all over the world.
Gravy is a sauce, made
often from the juices that run naturally during cooking and often thickened
with wheat flour or cornstarch for added texture.
In North America the term can
refer to a wider variety of sauces. The gravy may be further colored and
flavored with gravy salt (a simple mix of salt and caramel food coloring) or
gravy browning (gravy salt dissolved in water) or ready-made cubes and
powders can be used as a substitute for natural meat or vegetable extracts.
Canned gravies are also available. Gravy is commonly served with roasts,
meatloaf, rice, and mashed potatoes.
One Southern United
States variation is sausage gravy eaten with American biscuits.
Another Southern US dish that has white
gravy is chicken fried steak. Rice and gravy is a staple of Cajun and Creole
cuisine in the southern US state of Louisiana. Gravy is an integral part of
the Canadian dish poutine.
In many parts of Asia, particularly India, Malaysia, and Singapore, the word
"gravy" is used to refer to any thickened liquid part of a dish. For
example, the liquid part of a thick curry may be referred to as gravy.
In the Mediterranean, Maghreb cuisine is dominated with gravy and
bread-based dishes. Tagine and most Maghreb (Morocco, Algeria and Tunisia)
dishes are derivatives of oil, meat and vegetable gravies. The dish is
usually served with a loaf of bread. The bread is then dipped into the gravy
and then used to gather or scoop the meat and vegetables between the index,
middle finger and thumb, and consumed.
In gastronomy of Minorca, it has been used since the British colonization
during the 17th century in typical Minorcan and Catalan dishes, as for
example macaroons amb grevi (pasta).
Gravy can be used on many Thanksgiving foods such as ham, turkey and mashed
A condiment is a substance applied to food,
form of a sauce, powder, or spread, to enhance or improve the flavor.
Condiments are typically smeared with knives, squirted, or sprinkled onto
Commercially prepared condiments are usually
packaged in glass or plastic jars. Plastic has displaced glass in a
number of applications where plastic's squeezability is an advantage, such
as for ketchup, mustard, mayonnaise, and other condiments with a paste-like
Some commercial venues (especially packaged
meals dispensed by airlines and in some cafeterias), condiments are packaged
in single-serving packets.
According to the "Wikipedia.org" a typical Caesar
salad comprises romaine lettuce and croutons dressed
with Parmesan cheese, lemon juice, olive oil, egg,
Worcestershire sauce, and black pepper, originally prepared
tableside. Caesar Cardini, who ran restaurants in Tijuana,
Mexico, in the 1920s-1940s, is commonly credited as the
As a historical addendum, the salad recipe was created at
a place operated by Cardini on the ground floor of the
Hotel Comercial at the corner of 2nd Street and
Main. In 1929-1930, Cardini moved his restaurant to the
newly constructed Hotel Caesar on Main St., nowadays
Avenida Revoluci๓n, near the corner of 5th St. The
Hotel Comercial is long-gone, but the historic
"Comercial" building still stands at the same location, and
the Hotel Caesar's continues to operate to this day.
The restaurant closed in 1993, but after a renovation in the
late 1990's, the bar in the hotel began preparing table-side
"ensalada Caesar per tradition" and claim to serve the
"original Caesar salad".