Matagasse - A Traditional French Sauce Made with Pan Drippings

Matagasse is a French word that can be translated to "mother's sauce" or "mother's gravy". It is a traditional French sauce made with pan drippings, flour, and butter, and served over boiled meat, such as beef or lamb. The sauce is typically thickened with a roux, which is a mixture of flour and fat, and flavored with salt, pepper, and herbs.

Matagasse is often served with roast beef or lamb, and it is a popular dish in French cuisine. It is also known as "sauce espagnole" or "sauce bourguignonne", depending on the region where it is made. The name "matagasse" is believed to have originated from the fact that the sauce was often made by the mother of the household, who would use the leftover meat and vegetables to create a hearty and flavorful sauce for her family.