HOMEMADE BROWN SAUCE
Go the extra mile for your fry up or bacon sandwich and make the nation's favourite condiment, brown sauce!
Provided by Adam Byatt
Categories Condiment
Time 1h
Yield makes 1 litre (about 4 small bottles' worth)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 28 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Sodium 0.1 milligram of sodium
BROWN GRAVY
No drippings are needed for this very simple and super quick homemade brown gravy that's perfect for mashed potatoes, meatloaf or even French fries. You'll never use packet gravy again.
Provided by Food Network Kitchen
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Whisk together the beef stock, cornstarch, onion powder, soy sauce and bouillon cube in a medium saucepan. Bring to a simmer over medium heat, whisking occasionally, and cook until slightly thickened, about 1 minute. Turn off the heat and whisk in the heavy cream.
JUDY'S BROWN SAUCE
Great with meatloaf, or any meats. Made with plums, apples, and onions basically.
Provided by luvz2cook
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 6h
Yield 200
Number Of Ingredients 13
Steps:
- Working in batches, place the apples, plums and onions into the work bowl of a food processor, and grind until fine. Transfer the ground fruit and onions into a large pot, and stir in the malt vinegar, sugar, salt, Worcestershire sauce, garlic, ginger, nutmeg, allspice, and cayenne pepper until the mixture is well combined. Bring to a simmer over low heat, and simmer until brown and thickened, about 3 to 4 hours.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the sauce into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot, and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 31.7 calories, Carbohydrate 8.1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 9.2 mg, Sugar 6.9 g
BROWN SUGAR SAUCE
This sauce is a wonderful concoction that complements bread pudding, cheesecake, or pancakes on Sundays. The taste of brown sugar in a sauce form is irresistible.
Provided by Brenda Moore
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Yield 8
Number Of Ingredients 6
Steps:
- In a medium saucepan, melt butter or margarine. Add flour and salt; stir until smooth.
- Stir in brown sugar. Blend thoroughly and cook over medium heat, stirring constantly, until mixture bubbles and is lightly browned, about 5 minutes. Remove from heat.
- Stir in boiling water. Return to heat and bring to a boil, stirring constantly, until smooth and thickened. Add vanilla extract and stir until well blended. Serve hot.
Nutrition Facts : Calories 86.4 calories, Carbohydrate 15 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 97.1 mg, Sugar 13.4 g
BASIC BROWN SAUCE
Use over meat veggies, or any way you like. You can use this sauce to make Bordelaise Sauce or Mushroom Brown Sauce.
Provided by KittyKitty
Categories Sauces
Time 30m
Yield 1 cup
Number Of Ingredients 6
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.
Nutrition Facts : Calories 217.9, Fat 17.4, SaturatedFat 11, Cholesterol 45.8, Sodium 133, Carbohydrate 14.4, Fiber 1.2, Sugar 2.5, Protein 1.9
BASIC BROWN SAUCE
Provided by Tyler Florence
Time 6h10m
Yield 2 cups
Number Of Ingredients 15
Steps:
- Place the veal shank and knucklebones in a roasting pan, season with salt and pepper and drizzle with olive oil. Roast in a preheated 350 degrees F oven for 45 minutes. When the veal pieces are brown, brush them with 3 tablespoons of tomato paste and season again. Raise the oven temperature to 450 degrees F and return the pan to the oven for 15 more minutes. Melt butter in a large stockpot over medium heat. Saute the mirepoix vegetables and thyme in the butter to coat then stir in the remaining tomato paste and continue cooking until the vegetables are caramelized. Pour in the red wine to deglaze, stir. Transfer the browned bones to the stockpot. Whisk in the water and broth. Add the bouquet garni and bring the sauce to a boil. Simmer gently for about 3 hours, skimming periodically. Strain the sauce through cheesecloth or a chinois to remove the bones and vegetable solids. Continue to cook for 1 hour more, skimming any foam that rises to the top, until the sauce is reduced to 2 cups and nicely thickened. Taste for strength and seasoning. May whisk in a pat of softened butter to finish the sauce.
- Serve with meats or poultry.
BROWN SAUCE
Provided by Craig Claiborne
Categories dinner
Time 1h45m
Yield About 3 1/2 cups
Number Of Ingredients 15
Steps:
- Cut the chicken pieces into 2-inch lengths, leaving the skin on but discarding excess fat. Place the pieces in a heavy skillet and cook, without adding oil or other fat, about 30 minutes, stirring frequently. The chicken skin will give up its own fat. The pieces should be quite brown but not burned.
- Add the onions, carrots, celery, parsley sprigs, thyme and bay leaves and cook, uncovered, about 30 minutes longer, stirring frequently.
- Add the chicken broth, salt and pepper. Cook 20 minutes, stirring.
- Pour the mixture into a food press or food mill, pressing the solids to extract as much liquid as possible. Discard the solids. There should be about 3 cups of sauce.
- Heat the butter in a skillet and add the shallots and livers. Cook, stirring and turning the livers often, about 2 minutes. Add the Cognac.
- Pour the sauce into the container of a food processor or electric blender and add the cooked livers and the foie gras. Blend as thoroughly as possible. Return the sauce to a saucepan and reheat gently. Do not overcook or the livers will become grainy. Add salt and pepper.
Nutrition Facts : @context http, Calories 881, UnsaturatedFat 38 grams, Carbohydrate 11 grams, Fat 64 grams, Fiber 2 grams, Protein 61 grams, SaturatedFat 19 grams, Sodium 1386 milligrams, Sugar 4 grams, TransFat 0 grams
QUICK BASIC BROWN SAUCE
Steps:
- Sauté the chopped shallots or scallions in the butter. Gradually add the wine and bouillon. Let it come to a boil and add the seasonings. Cook down for a few minutes. Add beurre manié to thicken to taste. Let simmer for a few minutes and strain.
- Variations
- Bordelaise Sauce: Add a little poached marrow to the brown sauce. Correct the seasoning and add a touch of chopped parsley.
- Sauce Diablé: Add 1 tablespoon Dijon mustard and a few dashes Tabasco to the brown sauce. Stir well.
- Sauce Périgueux: Add finely chopped truffles to the brown sauce.
More about "homemade brown sauce recipes"
CLASSIC BROWN SAUCE RECIPE | HOW TO FEED A LOON
From howtofeedaloon.com
Reviews 5Category SauceCuisine French / ItalianTotal Time 1 hr 15 mins
- Add the celery, onion, carrots and thyme and cook them for 4 to 5 minutes, until soften and turning golden brown.
- Sprinkle the flour over the vegetables and stir them constantly for about 5 to 6 minutes until the flour is absorbed.
HOW TO MAKE BROWN SUGAR SAUCE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
SIMPLE BROWN BUTTER-GARLIC SAUCE
From thestayathomechef.com
ESPAGNOLE (BASIC BROWN SAUCE) RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOMEMADE BROWNING SAUCE RECIPE - THAT GIRL COOKS …
From thatgirlcookshealthy.com
VEGETABLES IN CHINESE BROWN SAUCE - A GLUG OF OIL
From aglugofoil.com
HOW TO MAKE FINGER-LICKING AUTHENTIC CHINESE BROWN …
From tastessence.com
HOW TO MAKE BROWN SUGAR - EASY DIY BROWN SUGAR …
From thekitchn.com
PERFECT BROWN GRAVY {MADE WITHOUT MEAT DRIPPINGS}
From barefeetinthekitchen.com
QUICK BROWN SAUCE RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
BROWN SAUCE RECIPE - EASY FRENCH FOOD
From easy-french-food.com
BASIC CHINESE BROWN SAUCE RECIPE | CDKITCHEN.COM
From cdkitchen.com
BROWN SAUCE RECIPE – LIKE HP SAUCE / DADDIES SAUCE
From steves-kitchen.com
CHINESE BROWN SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN AND BROCCOLI WITH BROWN SAUCE - THE WOKS OF LIFE
From thewoksoflife.com
HOMEMADE BROWN SAUCE RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
TIPS FOR HOW TO MAKE RESTAURANT QUALITY BROWN SAUCE
From reluctantgourmet.com
5 HOMEMADE BROWN SAUCE RECIPES | LOVETOKNOW
From cooking.lovetoknow.com
HOW TO MAKE CHINESE BROWN SAUCE: 11 STEPS (WITH PICTURES)
From wikihow.com
HOW TO MAKE BROWN SAUCE - LOVEFOOD.COM
From lovefood.com
RICH BROWN SAUCE | BETTER HOMES & GARDENS
From bhg.com
BROWN SAUCE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
21 BROWN PIZZA SAUCE RECIPE - SELECTED RECIPES
From selectedrecipe.com
HOMEMADE BROWNING SAUCE - A YOUNIQUE JOURNEY
From ayouniquejourney.com
HOMEMADE BROWN SAUCE - FROM THE LARDER
From fromthelarder.co.uk
10 BEST ALTON BROWN SAUCES RECIPES | YUMMLY
From yummly.com
NICO'S BREAKFAST BLAA WITH HOMEMADE BROWN SAUCE
From rte.ie
BROWN SAUCE - WIKIPEDIA
From en.wikipedia.org
BROWN SAUCE RECIPES - BBC FOOD
From bbc.co.uk
BROWN SAUCE FOR STEAK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BROWN SAUCE RECIPE - LOVEFOOD.COM
From lovefood.com
HOMEMADE BROWN SAUCE – FRASER'S FOOD
From fraser-clark.com
CHICKEN WITH BROWN SAUCE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
CHINESE BROWN SAUCE WITH GARLIC (AUTHENTIC STIR FRY SAUCE)
From busybutcooking.com
BROWN SAUCE RECIPE | MYRECIPES
From myrecipes.com
10 BEST CHICKEN WITH BROWN SAUCE RECIPES | YUMMLY
From yummly.com
BROWN SAUCE AKA ESPAGNOLE – JUGHANDLE’S FAT FARM
From jughandlesfatfarm.com
BASIC BROWN SAUCE RECIPE | MYRECIPES
From myrecipes.com
You'll also love