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Broth is a light, clear liquid made by simmering meat or vegetables in water, whilst gravy is a thicker sauce made from meat juices and thickening agents.
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Broth is typically consumed on its own or as a base for soups, whereas gravy is used as a topping or accompaniment to other dishes.
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The preparation of broth involves a longer cooking time to extract flavours, while gravy can be made relatively quickly using pan drippings.
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Broth often contains small pieces of meat or vegetables, whilst gravy is usually strained for a smooth consistency.
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The flavour of broth is typically lighter and more subtle, whereas gravy has a more intense, savoury taste.
Broth is commonly used in cooking to add moisture and flavour to dishes, while gravy is primarily used as a finishing touch.
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Broth is generally low in calories and fat, but gravy tends to be richer and more calorie-dense.
Whilst broth can be made with various ingredients, including vegetables or fish, gravy is traditionally associated with meat dishes.
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Did you know these differences?
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