Condiments and Sauces
This gravy is enriched with a variety of meats: hot Italian sausage, slender baby back ribs, thin-cut lamb shoulder chops, and more.
According to SAVEUR contributor Lucretia Bingham, good gravy starts with good meat—but it takes practice, too.
We adapted a recipe in Escoffier's Le Guide culinaire, published in 1903, for this version.
A lesson in French saucemaking: Demi-glace is made by reducing sauce espagnole.
Ruby port must have been invented to sauce a holiday goose—the flavors of each are perfectly complementary.
With its unique blend of beans, pumpkin seeds, and spices, this sauce is a rare treat.