this post was submitted on 25 Aug 2025
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[–] chaitae3@lemmy.world 3 points 1 day ago

The fact that milk is added as a binder/emulsifier + flavor-enhancer doesn't suddenly turn it into a fucking "ragu". Further, even if gravy was the wrong term for this sauce, the correct one certainly isn't a ragu. This is much closer to a velouté [...]

I think it's much closer to a béchamel. The recipes I've found dont really create a roux first, but if they did, a Bechamel is exactly what you're creating if you add milk instead of water or broth and mix it until your wrist falls off.