Homemade Brown Sauce Recipes

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PERFECT BROWN GRAVY {MADE WITHOUT MEAT DRIPPINGS}



Perfect Brown Gravy {made without meat drippings} image

This homemade brown gravy is delicious on turkey, chicken, beef, potatoes, poutine, and more - best of all, it's easily made without any meat drippings!

Provided by Mary Younkin

Categories     Condiment     Side Dish

Time 15m

Number Of Ingredients 8

2 tablespoons water
2 tablespoons cornstarch
6 tablespoons butter
1/4 cup all purpose flour (or brown rice flour for gluten free)
2 large cloves garlic (minced)
20 ounces beef broth
10 ounces chicken broth
1/4 - 1/2 teaspoon freshly ground black pepper

Steps:

  • Stir together the water and the cornstarch and set aside. Melt the butter in a large saucepan over medium-high heat. Add the flour and whisk to combine.
  • Cook the flour mixture for about 5 minutes, stirring or whisking until it turns golden brown. Add the minced garlic and continue cooking for about 30 seconds, until it is fragrant.
  • Add the broths and bring to a boil. Whisk in the cornstarch mixture and reduce to a simmer for about 5 minutes, until the sauce has thickened. Season generously with pepper. Taste and serve. Enjoy!

Nutrition Facts : Calories 53 kcal, Carbohydrate 3 g, Protein 1 g, Fat 4 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 11 mg, Sodium 234 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

HOMEMADE BROWN SAUCE



Homemade brown sauce image

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

500g pitted dates
1 onion , chopped
2 garlic cloves , chopped
1 chilli , deseeded and chopped
juice 1 orange
75ml apple juice
75ml malt vinegar
50g molasses
50g tamarind paste
25g tomato paste

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

ALL-PURPOSE STIR-FRY SAUCE (BROWN GARLIC SAUCE)



All-Purpose Stir-Fry Sauce (Brown Garlic Sauce) image

Adapted from Martin Yan's Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt. When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian. Yield: 1 3/4 cups (couldn't get that amount entered)

Provided by Connie K

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup rice wine
3 1/2 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water

Steps:

  • In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce).
  • Dissolve the cornstarch in 1/4 cup water.
  • Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
  • Add the soy sauce mixture; bring to a boil.
  • Reduce heat to medium and cook for 1 minute.
  • Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

HOMEMADE ENCHILADA SAUCE



Homemade Enchilada Sauce image

I use this enchilada sauce for homemade enchiladas.

Provided by Mary Kate

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 10

Number Of Ingredients 10

¼ cup vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 (8 ounce) can tomato sauce
1 cup water, or more if needed
¼ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons brown sugar
salt to taste

Steps:

  • Heat oil in a skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.

Nutrition Facts : Calories 75.6 calories, Carbohydrate 6.1 g, Fat 5.8 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.9 g, Sodium 135.1 mg, Sugar 3.7 g

BASIC BROWN SAUCE



Basic Brown Sauce image

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

4 slices onions (thin slices)
1 1/2 tablespoons butter, melted
1 1/2 tablespoons all-purpose flour
1 teaspoon beef bouillon granules
1 cup water
1/8 teaspoon pepper

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

UNAGI SAUCE RECIPE



Unagi Sauce Recipe image

This homemade Unagi Sauce or Eel Sauce is sticky, sweet, savory, and flavorful! Popular in Japanese cuisine, it's traditionally used on grilled eel (unagi), barbeque dishes and sushi rolls. Unagi sauce is made by simmering 4 simple ingredients to a sugary, salty reduction that's perfect atop your favorite dish.

Provided by Izzy

Categories     Condiment

Time 15m

Number Of Ingredients 4

1/2 cup soy sauce
5 tablespoons sugar
1/2 cup mirin
3 tablespoons sake

Steps:

  • Place a medium saucepan over medium heat. Add the mirin, sugar, and sake. Mix well.
  • Add soy sauce to the saucepan and bring to a boil, stirring occasionally to ensure the sugar dissolves.
  • Once boiling, reduce heat to low and simmer for about 10 minutes until you see many bubbles on the surface. Stir occaionally.
  • Remove from heat and let it cool. Use as directed in the post. Enjoy!

Nutrition Facts : Calories 33 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 461 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

ESPAGNOLE: A BASIC BROWN SAUCE



Espagnole: A Basic Brown Sauce image

Espagnole is a basic brown sauce that is one of the five mother sauces of classical cuisine and the starting point for making a demi-glace.

Provided by Danilo Alfaro

Categories     Dinner     Sauces     Sauce

Time 1h15m

Yield 8

Number Of Ingredients 11

1 bay leaf
1/2 teaspoon dried thyme
3 to 4 fresh parsley stems
7 to 8 whole black peppercorns
1 ounce clarified butter
1/2 cup onion (diced)
1/4 cup carrot (diced)
1/4 cup celery (diced)
1 ​ounce all-purpose flour
3 cups brown stock (i.e. beef stock )
2 tablespoons tomato purée

Steps:

  • Gather the ingredients.
  • Fold the bay leaf, thyme, parsley stems, and peppercorns in a square of cheesecloth and tie the corners with a piece of kitchen twine. Leave one string long enough so that you can tie it to the handle of your pot to make it easier to retrieve.
  • In a heavy-bottomed saucepan, melt the butter over a medium heat until it becomes frothy.
  • Add the mirepoix-onions, carrots, and celery-and sauté for a few minutes until lightly browned. Don't let it burn.
  • With a wooden spoon, stir the flour into the mirepoix a little bit at a time until it is fully incorporated and forms a thick paste (this is your roux ).
  • Lower the heat and cook the roux for another 5 minutes or so, until it just starts to take on a very light brown color. Again, don't let it burn.
  • Using a wire whisk, slowly add the stock and tomato purée to the roux, whisking vigorously to make sure it's free of lumps.
  • Bring to a boil, lower the heat, and add the sachet. Simmer for about 50 minutes, or until the total volume has reduced by about 1/3, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan.
  • Use a ladle to skim off any impurities that rise to the surface.
  • Remove the sauce from the heat and retrieve the sachet.
  • For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.
  • If you won't be serving the sauce right away, keep it covered and warm until you're ready to use it. Otherwise, serve hot and enjoy!

Nutrition Facts : Calories 67 kcal, Carbohydrate 6 g, Cholesterol 9 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 186 mg, Sugar 2 g, Fat 4 g, ServingSize 8 servings (2 oz each), UnsaturatedFat 0 g

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