There is hardly a pair of words that confuse English-speakers more than gravy and sauce. What are we supposed to call the liquid poured over or under the meat that we eat. The difference between the meanings of these two words is easy to remember.
- If the liquid is poured over the meat (or certainly if over potatoes), it is gravy;
- If it is under the meat, it is sauce.
Which reminds me of chopped liver and pâte. Chopped liver is served with meals costing $25 or less; if it comes with a meal that costs over $25, it is pâte (pah-tay). Simple, right? Now we can avoid embarrassing ourselves at high- and low-end restaurants.