Brown Sauce Recipes

Brown Sauce can be used as a thickener base for other sauces. It makes a simple gravy with vegan recipes. If seasoned generously, this Brown Sauce recipe can even replace the main gravy on your table! - 45.8132

Heat oil in heavy medium saucepan over medium-high heat. Add wing tips, neck, onion and carrot and saute just until well browned. Stir in stock, tomatoes, thyme and bay leaf. Bring to boil, stirring constantly. Reduce heat to very low and simmer uncovered... - 42.1993

Put drippings in a heavy saucepot; add carrot and onion and cook until onion starts to turn golden, shaking the pan to insure even cooking. Blend in the flour; cook and stir until flour and vegetables are a rich brown. Add 3 cups beef stock gradually,... - 41.2571

Choose a 3- to 4-quart stockpot with a heavy bottom. Heat it and add 1/2 of the butter or oil. Add the onions, carrots, and parsley. Stir the vegetables on medium-high heat until they begin to brown. Add the bay leaf and the thyme. Put on a low simmer. In a... - 41.2209

Place the sugar in a 4-cup (1 L) microwave-safe bowl. Microwave, uncovered, 2 minutes at HIGH, or until sugar is partially browned. Add butter. Microwave, uncovered, 1 minute at HIGH. Mix well. Stir in flour, blend well. Add beef broth, thyme, bay leaf and... - 41.1259

Marinate the quail eggs in 2 Tbs soy sauce for about 10 minutes, turning the eggs frequently. Remove quail eggs and set aside. Save the soy sauce. Add sugar, salt, tapioca starch, chicken broth, and sesame oil to the soy sauce used to marinate the eggs. This... - 40.7103

1. Melt butter in a pan. Fry bacon until brown and drain. 2. Fry onion and carrot in some butter or margarine gently oyer low heat until colour turns golden brown. 3. Sprinkle flour, stir well and cook until brown. Do not allow to burn. 4. Add stock with... - 40.5336

Basic Brown Sauce has a moist taste. The meat and vegetable gives the Basic Brown Sauce a miraculous taste. Basic Brown Sauce is inspired by restaurants universally. Must try it. - 40.3585

Preheat the oven to 475 degrees. Combine the veal bones, onion, celery, carrots, thyme, bay leaves, pepper, garlic and salt in a large baking pan. Bake forty five minutes. If the bones start to burn, reduce the heat slightly. When cooked, the bones should be... - 40.3144

There is nothing like tasting the Stewed Pork In Brown Sauce for the first time! The yummy flavors melting in your mouth and the texture of this dish is simply out of the world! Try this wonderful Stewed Pork In Brown Sauce recipe for yourself and discover... - 40.287

The successful chicken fricassee must have plenty of chicken, so get a large stewing hen. Have it cut up at the joints. Save the liver and gizzard. A 6 or 7 pound fowl will serve 6 to 8 dinner guests. Wash the chicken pieces thoroughly and put in a Dutch oven... - 39.725

In the work bowl chop the vegetables and the herbs. In a large saucepan melt the butter (or pork fat or cooking oil). Add the chopped vegetable herb mixture and saute slowly for 10 minutes. Add the flour and stir constantly over moderate heat for further 10... - 39.6764

Heat butter in skillet. Add onion, carrot, bay leaf and cloves. Cook until browned. Add flour and cook until browned. Remove from heat. Stir in mustard and then gradually add beef broth. Return to heat and cook and stir until mixture is... - 38.5223

Melt margarine in top of double boiler, over boiling water; using a wooden spoon or wire whisk, add flour, and cook 7 minutes, stirring frequently. Stir in tomato puree. Slowly add water, stirring constantly. Add remaining ingredients; cover and cook 30... - 37.9064

MAKING 1.In a pan, brown the onion in fat 2.Now add flour and make a brown roux 3.Also pour in the brown stock and cook, make sure to keep stirring constantly until the sauce thickens 4.Now strain the mixture to remove the particles of onion 5.Season with... - 37.8098

1. Heat fat. Fry onions till brown and crisp. 2. Add flour and brown. 3. Add stock, chopped tomato, carrot. Season. Cook till vegetables are tender, stirring occasionally. 4. Press through a sieve. - 37.3423

Chop the bacon finely . Chop the onion finely . Chop the celery, carrot and mushrooms finely . Heat the oil in a pan and cook the bacon and vegetables over low heat until the onions are soft and golden. Add the flour and stir well for 2 minutes over low... - 37.3012

Coarsley chop carrot, onion and celery; crush garlic. Heat oil in saucepan. Saute carrot, onion, celery and garlic until lightly browned. Stir in flour and cook until well browned; do not allow to burn. Dissolve stock cubes in boiling water. Add to pan... - 37.1845

To brown the bones, put them in a shallow pan in a hot oven, and cook until they have taken on a good, brown color. Prepare stock by cooking browned bones. Melt fat; add onion and carrot, and cook until golden brown. Add flour and cook until a good deep... - 37.0424

Heat butter in skillet over low heat until golden brown. Add onion; cook and stir until onion is tender. Discard onion. Blend in flour. Cook over low heat, stirring until flour is deep brown. Remove from heat. Stir in broth. Heat to boiling, stirring... - 36.468

1. Preheat the oven to hot (475° F.). 2. Combine bones, onion, carrots, celery, thyme, peppercorns, bay leaves, garlic and salt in a large roasting pan. Place in the oven and bake forty-five minutes. Reduce heat if necessary to prevent bones from burning.... - 36.267

This Hot Brown Sauce is quick and simple to cook and goes well with fried vegetable dishes. This Hot Brown Sauce is a delicious accompaniment for any meal. - 35.05

MAKING 1.In a bowl soak, codfish in cold water over night. 2.Drain and fry in oil until slightly browned. 3.Add flour and brown. 4.Add water and seasonings, and cook slowly for 15 minutes SERVING 5.Serve with brown sauce and garlic bread - 34.9887

€¢ Prepare the vegetables, put them in a microwave-safe bowl, then add the herbs and mix. €¢ Remove the 3 tablespoons (50 mL) fat from the fumet, stir in the vegetables and the herbs with a wooden spoon, add 2 tablespoons (30 mL) water. Microwave 3... - 34.4285

1. Heat liquid. Remove and keep warm. 2. Prepare vegetables and slice them. 3. Melt the fat and fry the vegetables until brown. 4. Add the flour. Cook slowly together until roux becomes a good brown colour. 5. Remove from heat and add the liquid, a little at... - 34.3702

Cook the onion and the sugar in the butter for 5 minutes; stir in the flour and cook over low heat, stirring constantly until browned. Gradually add the consomme, stirring until it reaches the boiling point. Add the pepper, thyme, bay leaf and tomato... - 33.9328

Place in a microwave-safe dish the onion, sugar and butter and microwave 2 minutes at HIGH. Stir well and microwave 1 minute more, if necessary, for the onions to brown slightly here and there. Add the flour. Stir well. Add the consomme, pepper, thyme, bay... - 33.5942

The Basic Rich Brown Sauce is one of my favorite sauce preparations that can be served as a side dish. Prepared with tomato sauce and tomato paste, the Basic Rich Brown Sauce are best served on get together and parties. - 32.8316

Heat the butter and saute the onion, garlic, carrots and celery over low heat for 10 minutes. Add the flour and stir in the beef broth gradually. Add all the remaining ingredients. Simmer over low heat for one hour until the sauce is reduced to about 2 1/2... - 32.478

Brown Sauce is a recipe that can be prepared in nearly no time. Try this Brown Sauce; I am sure you will have a huge fan following for this one! - 31.8551

Steak with mushroom brown sauce is a saovry steak recipe prepared with a sirloin steak. Cooked with molasses and lemon juice for flavor, the steak with mushroom brown sauce is seasoned and served with the sauce poured over it. - 31.8002

Melt the butter in a heavy saucepan over medium heat. Add the shallots and saute them until they are tender. Stir in the flour and cook 3 to 4 minutes. Gradually add the stock, stirring constantly. Season with Worcestershire sauce. Simmer 10 to 15 minutes... - 31.5553

Simmer wine and shallots in small saucepan until most of wine has evaporated, about 10 minutes. Stir in gravy cream, sauce, herbs and salt and pepper and let simmer 10 minutes. Remove from heat and blend in mustard. - 30.1776

Tomatoes with brown sauce is a baked tomato preparation simply made with brown sauce. A flavorful side for any meal, the tomatoes with brown sauce is savory and soft and very appetizing. - 28.945

Put oil into a saucepan. Do not heat. Combine soy and brown rice flour in a small bowl and dissolve mixture in the oil. Stir the liquid in gradually, smoothing out any lumps. Put saucepan over medium heat. Stir constantly, cooking until mixture boils and is... - 28.3749

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. Cook 1 minute, stirring constantly. Add bouillon granules, and gradually stir in water. Cook... - 28.3317

1. Combine onion and butter or meat drippings in a 1-quart glass bowl. Microwave, uncovered, at Cook Cycle 1 (power level 10) for 4 minutes, or until onion is softened, stirring once. 2. Stir flour into onion mixture. Gradually add beef broth, stirring to... - 27.6884

Melt the butter in a frying pan and saute the onion until lightly browned. Sprinkle the flour over the onions and stir to make a thick paste. Gradually add the stock to the thick paste, stirring constantly to avoid lumps. Bring the sauce to a boil, add the... - 27.5315

Fry the vegetables and fat in the saucepan until they are lightly browned. Add the flour, and cook until light brown. Then add the bay leaf and parsley and finish in the same way as for the Roux Method. Strain before using, and add gravy browning if a darker... - 27.3649

Melt butter in saucepan. Add flour and cook until golden brown. Add bouillon cubes; gradually add the hot water. Cook, stirring constantly until mixture thickens and comes to a boil. TIP: If desired, 1 1/3 cups (10 1/2-oz.can) condensed beef bouillon or beef... - 26.6652

The stock may be the homemade kind, or diluted canned bouillon. Heat together stock and tomato sauce; simmer for 5 or 10 minutes. Melt the beef fat and stir in the flour, letting mixture cook without browning for 1 or 2 minutes. Remove from the heat and... - 25.6463

This brown sauce is simple to make, yet delicious with tomato puree extracts and generous seasoning! Quick to make, add the ingredients to white sauce and the brown sauce is ready in minutes. This brown sauce can go well with any vegan dishes. - 25.5829

Combine all ingredients in a jar with a tight lid. Mix thoroughly. Spread on meats at the end of the microwaving to add additional color, if desired. Basic Browning Sauce can be stored, tightly covered, in the refrigerator up to a week. - 25.2732

1. Combine onion and butter or meat drippings in a 1-quart glass bowl. Microwave, uncovered, at Time Cook (power level 10) for 3 minutes, or until onion is softened, stirring once. 2. Stir flour into onion mixture. Gradually add beef broth, stirring to make... - 25.1624

1. Combine water, flour and seasonings in 4-cup glass measure; beat with rotary beater until smooth. Add remaining ingredients. 2. Microwave on HIGH for 3 minutes. Beat well and continue cooking for 1 to 1 1/2 minutes on HIGH, or until thickened, (about... - 25.0368

1. Melt the butter or fat in a saucepan, blend in the flour and cook, stirring constantly until the flour is slightly brown. 2. Gradually add the meat stock or bouillon and stir until the mixture boils. Then cook 3 minutes longer, stirring several times. 3.... - 24.9902

1. Combine butter and onion in 2-cup glass measure. 2. Microwave on ROAST for about 2 minutes or until onion is partly cooked. Stir in remaining ingredients. 3. Microwave on HIGH for 2 minutes. Stir and continue cooking on HIGH for 1 to 1 1/2 minutes or u - 24.7752

Heat fat or oil and blend in browned flour, simmering until brown, stirring constantly. Add stock gradually, stirring after each addition and simmer until thick. Season and boil 2 minutes longer. Serve with meat or poultry - 24.3101

Cut up toast and put into blender to make crumbs. Heat water and bouillon cube in saucepan, add bread crumbs and simmer for 15 minutes. Stir in Catsup and Worcestershire to taste; simmer another 15 minutes. Add a few drops brown food coloring, if desired - 23.804

Strain the liquor from the can or bottle and add to it sufficient stock to make up to 1/2 pt Fry the butter and flour together until well browned, add the liquor and stir till the mixture boils. Add sherry and mushrooms and heat thoroughly. Season and serve. - 23.7155

Brown Sauce has a Refreshing taste. The flour and tomatoes gives the Brown Sauce Succulent taste. - 23.5427

1) Cook the veal in melted butter until veal turns white. Remove and keep warm. Place the shallots in the pan and cook for 1 minute. Add the wine and cook until almost all of it has evaporated. 2) Return the veal to the pan, and add the cream, nutmeg, salt,... - 22.345

1. Fry onions to a brown colour, add flour; fry till flour is cooked. 2. Lower the heat, add milk and cook till of a coating consistency. 3. Lastly, add caramelized sugar Can be used for chicken and meat dishes, either in a bake or stew. - 21.4778

Combine ingredients in a 2 cup glass measure and cook 2 minutes on high, or until mixture boils. Stir and cook 2 more minutes on high. Pour into a jar and refrigerate covered. (Sauce will keep for weeks.) Rub or baste on meats, poultry and game. (Use during... - 20.706

Combine all ingredients. Cook and stir over medium heat until mixture comes to a boil and starts to thicken. Add drained mushrooms or water chestnuts. - 19.4868

In a small bowl, combine arrowroot and water to form a paste. Stir arrowroot mixture into hot broth and simmer until sauce is thick. - 18.9925

Melt the butter, stir in the flour, stir with a wooden spoon until browned; add the stock and the gravy and simmer over a gentle heat for 15 minutes., Season with salt and pepper to taste. - 15.8761

Chop in the work bowl before adding to the sauce. - 14.8451

Make like Medium White Sauce, substituting 2 cups. brown soup stock or bouillon for the milk. A slice of onion, bayleaf, or parsley, cooked with this sauce and removed before serving improves the flavor. - 13.4679