Question about gravy for the cooking folks: Is it, or is it not, supposed to primarily involve the flavor profile of the fat that's used to make the initial roux?
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Context: My roommate took point on making the gravy for dinner last night, but used a combo of rosemary, thyme, and marjoram thrown in. Rather than tasting like gravy, it tasted like aromatics. The help was appreciated, I just want to know if my advice was sound in retrospect.
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Maybe they put too much in. When it comes to sauce, you don't want the herby spices to take over. I follow the text to the dot when it comes to this, since it's easy to make it taste bad.
Kiitos. Käytämme tätä aikajanasi parantamiseen. KumoaKumoa
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I'm a descriptivist about this stuff; if the aromatic flavor went well with the food, then that's good gravy, whether the flavor of the original fat was distinct or not. There's probably a point where it becomes just a sauce instead of "gravy", but I don't know where exactly.
Kiitos. Käytämme tätä aikajanasi parantamiseen. KumoaKumoa
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