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pan gravy

/pæn ˈɡreɪvi/

翻译: 用煎肉后留在锅里的肉汁和焦屑制成的酱汁,通常用面粉或玉米淀粉勾芡,作为咸香佐餐酱料。

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phrase

/pæn ˈɡreɪvi/B1informalculinary
  • zh用煎肉后留在锅里的肉汁和焦屑制成的酱汁,通常用面粉或玉米淀粉勾芡,作为咸香佐餐酱料。

A sauce made from the juices and browned bits left in a pan after cooking meat, typically thickened with flour or cornstarch and used as a savory accompaniment.

  1. Sauce from pan drippingsB2formal

    A sauce made by deglazing the pan in which meat has been cooked, using the browned bits and juices left behind, often thickened with flour or cornstarch.

    zh煎锅肉汁

    • She made a delicious pan gravy from the roast chicken drippings.
    • The secret to a good pan gravy is to scrape up all the browned bits from the bottom of the pan.
    • He served the mashed potatoes with a rich, savory pan gravy.