Shoe?

My old Dad always liked a nice drop of "gippo" on his Sunday dinner, I think he picked it up from his Dad who was in the Calvary in India before WW1.
Dhobi was another word he used often, along with Bint, which I think he picked up himself in WW2 in the middle East.
He also spoke Italian,(WW2), but only he knew what the words meant, in Italy as a kid, we were often misunderstood.

 

Interesting. When thinking about gravy, it think of a slightly thicken liquid made from meat juices inhanced with herbs and veggies. Thickening could be from reduction or flour.
When I think of a sauce, I think of fruit things that are cooked and pureed to make a sauce, again slightly thicken liquid, but not thickened with flour, but reduced.
Like you would say Strawberry sauce for your pancakes, not Strawberry gravy for your pancakes. And like you'd say Chocolate sauce, not Chocolate gravy.

 

Actually there are sauce pot, but usually not sold with a china set, as now a days that tradition has gone by the wayside. So the gravy boat seems to prevaile. I do have an antique sauce pot, with a pretty lid and ladel about 100 years old.

 

Sauce doesn't have to be either cooked or in any way reduced.

Take, for example, what many of us might call Salsa (I'll come back to that in a sec). Its just raw tomatoes, onions, and peppers all finely chopped. The natural moisture content in the tomato is enough to make it mushy. Its not cooked, but its still a sauce.

And the point I said I'd come back to, the Salsa I've just described is just one of many types of salsa, given that 'salsa' is simply the Spanish word for 'sauce'

 

Your right Clueless, sauce does not have to be cooked, as long as the purred is thick enough and if needed sive the seeds though a strainer. Well, learn something new, salsa is sauce in spanish. Good to know.

Well except the green salsa, you have to cook it, I make it often, from those little green tomatoes ---start with "T" that I can't pronounce. But mine is so good.