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The white gravy is what we would call white sauce in Britain, and close to what the French would call béchamel (although woe betide you if serve béchamel in Fra
by black-tea 8y ago
The white gravy is what we would call white sauce in Britain, and close to what the French would call béchamel (although woe betide you if serve béchamel in France that isn't perfectly white).
In the subcontinent gravy refers to any curry sauce, so there is at least one other well-established usage that differs from the British usage.
For me, Southern American cuisine is very distinctive and unique so I give it free reign on whatever it wants to call things. I object only to some of the silly American names like "French fries" and "Russian dressing".
- GordonS 8y agoThe one time I tried biscuits and gravy in Texas, I was honestly pretty disgusted - the 'bisuits' were dry and bland, and the 'gravy' was... well, it was horrible. It was kind of like a really badly made bechamel - lumpy, a most unappetising colour (I'm colour blind, but I would have guessed grey), and with the strange additions of some kind of poor quality cheese, and lots and lots of sugar. Just... wrong. I hope I just had a bad rendition, but it has put me off for life.
- sulam 8y agoI’m from Texas. Good biscuits are light, fluffy and moist. Good gravy is creamy and flavorful, no sugar. You had a very bad experience.