Brown sauces, often referred to as “gravy” or “demi-glaces,” are the epitome of depth and richness in the gastronomic world. These sauces, with their deep, mahogany-like hues, are often made by slowly simmering bones, vegetables, and herbs, giving them a complex, layered flavor. Their full-bodied texture and robust flavor make them the ideal accompaniment to grilled or roast meats, game, and other savory dishes. From the classic Espagnole to a rich venison gravy, brown sauces add an element of luxury and sophistication to any plate. Explore the depths of flavor and tradition with these essential sauces in the culinary arts.