The process of creating a savory sauce relies on rendering flavorful fat, commonly from cured pork. This fat, imbued with a distinctive smoky character, serves as the foundation for a rich and intensely flavored gravy. Its utilization in the culinary arts introduces a unique depth that enhances various dishes. For example, the fat is used as the base for roux, a thickening agent used to create sauces and stews.
Employing this method offers a number of advantages. It repurposes an often-discarded byproduct of cooking, minimizing waste and maximizing resource utilization. The inherent flavor profile contributes a savory richness unattainable with neutral oils or butter. Historically, resourceful cooks have incorporated rendered fats into their gravies to impart flavor and conserve ingredients, reflecting a tradition of frugality and flavor maximization.
