Browning Sauce Recipe 295 Food

HOMEMADE BROWNING SAUCE RECIPE

Steps:

• Add the sugar to a large saucepan and turn on medium heat.
• Use a wooden spoon or spatula and begin to slowly stir. The sugar will start to dissolve and turn into a syrup consistency while darkening.
• If the sugar begins to smoke too quickly then reduce the flame or switch off the stove and continue to stir while charring the sugar.
• Once the sugar darkens to a dark brown almost but NOT black (don't let it go black or it will be too bitter) in colour remove from the stove and carefully add the hot water. The saucepan will yield plenty of steam and splutter which is normal but please be very careful when following this step and add the water slowly - keep on stirring the pan.
• Once the sauce is formed, allow to cool before adding the pink salt and pour into a sauce bottle.

BROWNING SAUCE (SUBSTITUTE FOR KITCHEN BOUQUET OR GRAVY MASTER)

Steps:

• Be careful while preparing this as it may sputter.
• Add the sugar to a saucepan and heat on a low or medium-low heat until browned, about 5-10 minutes. When the mixture starts to get dark, take it off the heat and carefully add the water (this may sputter and you don't want to get burned).
• Add the beef soup base and put back on a low heat, stirring until the water is all mixed inches
• Cool and store in a disposable container.
• Use a spoonful or two when making gravies, stews, sauces, meatloavs, meatballs, etc.

BASIC BROWN SAUCE OR GRAVY

Steps:

• Melt 3 T butter in small saucepan.
• Stir in 3T flour til blended.
• Pour in one can Campbell's condensed beef broth, stirring well.
• Heat over med heat until thickened.
• Season with pepper,onion powder, garlic powder, and Worcestershire sauce or as desired.

HOMEMADE BROWNING SAUCE

Steps:

• In a medium saucepan, add the brown sugar over medium low heat.
• Stir with a wooden spoon as the brown sugar begins to melt and turn into a dark syrup consistency. If it begins to smoke before it gets a dark color, turn the heat down and remove from the heat for awhile.
• Once it darkens, remove from the stove.
• Slowly add the boiling water, little by little. Keep in mind that the sauce pan will steam a lot. Continue to stir.
• Allow to cool. Pour into an air tight container and store in the refrigerator until you are ready to use.

HOMEMADE BROWN SAUCE

Steps:

• Put all the ingredients in a large saucepan with 150ml cold water and 1 tsp salt. Cover the surface with baking parchment. Simmer over a low heat for 50 mins until the fruit softens. Cool for 30 mins.
• Transfer to a blender and blend, then decant into containers while warm. Seal and store in the fridge. Will keep for up to 2 months.

BASIC BROWN SAUCE

Steps:

• Saute onion in butter in a heavy skillet until onion is tender; discard onion. Cook butter over low heat until it begins to brown. Add flour, stirring until smooth ( I find that a whisk works best). Cook 1 minute, stirring constantly. Add bouillon granules, and gradually stir in water. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in pepper. Serve with beef or pork.
• Bordelaise Sauce: Substitute 1/3 cup dry red wine for 1/3 cup of the water, and stir in 3/4 teaspoon dried parsley flakes and 1/4 teaspoon dried whole thyme; increase pepper to 1/4 teaspoon.
• Mushroom Brown Sauce: Saute 1/2 cup sliced mushrooms in 2 tablespoons butter; drain and stir into Basic Brown Sauce. Serve with beef.

BASIC BROWN SAUCE

Steps:

• In a medium saucepan over medium heat, add butter. When hot, add the mirepoix, stir, and cook for 6-7 minutes or until soft, stirring often. Add chervil, stir well before adding flour; stir to coat and cook for 2 minutes to remove the raw taste of it. Add cold broth, stirring constantly and scraping the bottom of the pot. Add pepper, salt and bay leaf. Bring to a boil and then reduce heat to medium; simmer for 30 minutes.
• Pour sauce through a sieve before using, squeezing the ingredients and then discard them. Use it or pour it back to the pot if making another recipe with it. Makes 2 ½ cups.