Sauces Blanches

American gravies are usually made in the same pan in which meats have been cooked. Normally the fat, the burned flour and the hard, brown tidbits are left in the pan and become a part of the gravy.

French sauces are not dependent upon meat fat or meat tidbits for flavor. They are independent creations made from butter, flour, milk, bouillon, or wine, and are designed to complement the particular foods they are to accompany.