Difference between revisions of "Make Brown Sauce"
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In cooking, brown sauce can refer to quite a few different styles of sauces. The most traditional is Espagnole sauce, which is one of the five French mother sauces. However, brown sauce can also refer to a steak sauce that’s popular in the UK, classic gravy that you put on meat and potatoes, and a Chinese-style stir fry sauce. These sauces all have different flavors and different culinary uses, but they're all delicious, fun, and simple to make. | In cooking, brown sauce can refer to quite a few different styles of sauces. The most traditional is Espagnole sauce, which is one of the five French mother sauces. However, brown sauce can also refer to a steak sauce that’s popular in the UK, classic gravy that you put on meat and potatoes, and a Chinese-style stir fry sauce. These sauces all have different flavors and different culinary uses, but they're all delicious, fun, and simple to make. | ||
| − | [[Category:Sauces]] | + | [[Category: Sauces]] |
== Ingredients == | == Ingredients == | ||
=== Espagnole Sauce=== | === Espagnole Sauce=== | ||
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== Steps == | == Steps == | ||
===French Espagnole Sauce === | ===French Espagnole Sauce === | ||
| − | #Cook the onion and carrot. In a medium, heavy-bottomed saucepan, melt the butter over medium heat. Add the onion and carrot and cook for about eight minutes, stirring regularly, until the vegetables turn golden brown.<ref>http://www.epicurious.com/recipes/food/views/espagnole-sauce-231202</ref> | + | #Cook the onion and carrot. In a medium, heavy-bottomed saucepan, melt the butter over medium heat. Add the onion and carrot and cook for about eight minutes, stirring regularly, until the vegetables turn golden brown.<ref name="rf1">http://www.epicurious.com/recipes/food/views/espagnole-sauce-231202</ref> |
| − | #* Espagnole Sauce is a French mother sauce, meaning it can be used as a base to make a wide variety of other sauces. This particular base sauce is made with broth, roux, and other vegetables and spices for flavor.<ref>http://learntocook.com/sauce/how-to-make-brown-sauce/</ref> | + | #* Espagnole Sauce is a French mother sauce, meaning it can be used as a base to make a wide variety of other sauces. This particular base sauce is made with broth, roux, and other vegetables and spices for flavor.<ref name="rf2">http://learntocook.com/sauce/how-to-make-brown-sauce/</ref> |
| − | #Make the roux. Add the flour to the onion and carrot mixture. Turn the heat down to medium–low and continue cooking. Stir constantly for about eight minutes, until the roux becomes medium brown.<ref | + | #Make the roux. Add the flour to the onion and carrot mixture. Turn the heat down to medium–low and continue cooking. Stir constantly for about eight minutes, until the roux becomes medium brown.<ref name="rf1" /> |
#* Roux is flour cooked together with a fat, such as butter or oil. A roux is used to thicken sauces. | #* Roux is flour cooked together with a fat, such as butter or oil. A roux is used to thicken sauces. | ||
| − | #Whisk in the stock and add the remaining ingredients. Pour the hot stock into the roux mixture in a quick and steady stream. Whisk the mixture quickly and constantly to prevent lumps from forming. When all the stock has been added, add the remaining ingredients, including the:<ref>https://stellaculinary.com/content/how-make-sauce-espagnole</ref> | + | #Whisk in the stock and add the remaining ingredients. Pour the hot stock into the roux mixture in a quick and steady stream. Whisk the mixture quickly and constantly to prevent lumps from forming. When all the stock has been added, add the remaining ingredients, including the:<ref name="rf3">https://stellaculinary.com/content/how-make-sauce-espagnole</ref> |
#* Tomato | #* Tomato | ||
#* Garlic | #* Garlic | ||
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#* The mixture is ready when it has reduced down to about 3 cups (720 ml). | #* The mixture is ready when it has reduced down to about 3 cups (720 ml). | ||
#Strain before using. When the mixture has reduced down, strain out the vegetables and spices. Once that’s done, the Espagnole sauce is ready to use. | #Strain before using. When the mixture has reduced down, strain out the vegetables and spices. Once that’s done, the Espagnole sauce is ready to use. | ||
| − | #* To store for later use, allow the sauce to cool to room temperature. Transfer it to a lidded container and store it in the refrigerator for one to two days.<ref | + | #* To store for later use, allow the sauce to cool to room temperature. Transfer it to a lidded container and store it in the refrigerator for one to two days.<ref name="rf2" /> |
===English-Style Steak Sauce=== | ===English-Style Steak Sauce=== | ||
#Soak the prunes. Place the prunes into a medium heat-proof bowl. Cover them with hot water, plus an extra inch (2.5) of head room, and let them soak for about an hour. | #Soak the prunes. Place the prunes into a medium heat-proof bowl. Cover them with hot water, plus an extra inch (2.5) of head room, and let them soak for about an hour. | ||
| − | #* In the UK, brown sauce is a condiment that’s used as a topping on chips, burgers, steaks, breakfasts, and other dishes. It’s rich, tangy, spicy, and sweet, because steak sauces use dried fruit (such as dates or prunes), ketchup, and vinegar as the base.<ref>http://www.lovefood.com/journal/opinions/14388/make-it-dont-buy-it-brown-sauce</ref> | + | #* In the UK, brown sauce is a condiment that’s used as a topping on chips, burgers, steaks, breakfasts, and other dishes. It’s rich, tangy, spicy, and sweet, because steak sauces use dried fruit (such as dates or prunes), ketchup, and vinegar as the base.<ref name="rf4">http://www.lovefood.com/journal/opinions/14388/make-it-dont-buy-it-brown-sauce</ref> |
| − | #Heat all the ingredients. Drain the prunes and place them into a medium, heavy bottomed saucepan. Add in all the other ingredients, and bring the mixture to a gentle simmer over medium heat. Cook for between 30 and 45 minutes, stirring occasionally.<ref>https://meatsrootsandleaves.com/2012/01/29/joe-beefs-gentleman-steak-sauce/</ref> | + | #Heat all the ingredients. Drain the prunes and place them into a medium, heavy bottomed saucepan. Add in all the other ingredients, and bring the mixture to a gentle simmer over medium heat. Cook for between 30 and 45 minutes, stirring occasionally.<ref name="rf5">https://meatsrootsandleaves.com/2012/01/29/joe-beefs-gentleman-steak-sauce/</ref> |
#* The sauce is ready when it has the thickness of ketchup. | #* The sauce is ready when it has the thickness of ketchup. | ||
#* To make this brown sauce suitable for vegetarians, omit the anchovies and substitute soy sauce for the Worcestershire sauce. | #* To make this brown sauce suitable for vegetarians, omit the anchovies and substitute soy sauce for the Worcestershire sauce. | ||
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#* This sauce will last about one month in the fridge. | #* This sauce will last about one month in the fridge. | ||
===Beef and Mushroom Gravy=== | ===Beef and Mushroom Gravy=== | ||
| − | #Cook the onions and mushrooms. Melt the butter in a medium saucepan, and then add the onions and mushrooms. Cook the mixture for five to 10 minutes, stirring occasionally, until the onions and mushrooms become tender.<ref>http://allrecipes.com/recipe/14644/best-ever-meatloaf-with-brown-gravy/</ref> | + | #Cook the onions and mushrooms. Melt the butter in a medium saucepan, and then add the onions and mushrooms. Cook the mixture for five to 10 minutes, stirring occasionally, until the onions and mushrooms become tender.<ref name="rf6">http://allrecipes.com/recipe/14644/best-ever-meatloaf-with-brown-gravy/</ref> |
#* Gravy is a thick meat- or vegetable-based sauce that’s used as a topping on meat, potatoes, French fries, and other dishes. It’s often made with the juices of freshly cooked meat, but it can also be made with vegetable bases like mushrooms. | #* Gravy is a thick meat- or vegetable-based sauce that’s used as a topping on meat, potatoes, French fries, and other dishes. It’s often made with the juices of freshly cooked meat, but it can also be made with vegetable bases like mushrooms. | ||
#Add the broth and heat. When the mushrooms and onions are tender, add the stock. Bring the mixture to a simmer and cook for five minutes. Stir once or twice in that time. | #Add the broth and heat. When the mushrooms and onions are tender, add the stock. Bring the mixture to a simmer and cook for five minutes. Stir once or twice in that time. | ||
#* To make this gravy suitable for vegetarians or vegans, substitute a vegetable-based broth for the beef broth, and replace the butter with vegan margarine. | #* To make this gravy suitable for vegetarians or vegans, substitute a vegetable-based broth for the beef broth, and replace the butter with vegan margarine. | ||
#Thicken the gravy with water and cornstarch. In a small bowl, whisk together the cornstarch and water. When they are fully combined, pour the mixture into the broth, whisking constantly to prevent lumps. | #Thicken the gravy with water and cornstarch. In a small bowl, whisk together the cornstarch and water. When they are fully combined, pour the mixture into the broth, whisking constantly to prevent lumps. | ||
| − | #* Allow the mixture to return to a simmer. As the cornstarch heats up, it will thicken the gravy.<ref>http://www.cakespy.com/blog/2014/11/29/what-is-cornstarch-and-what-does-it-do.html</ref> Simmer for one to two minutes, then serve hot. | + | #* Allow the mixture to return to a simmer. As the cornstarch heats up, it will thicken the gravy.<ref name="rf7">http://www.cakespy.com/blog/2014/11/29/what-is-cornstarch-and-what-does-it-do.html</ref> Simmer for one to two minutes, then serve hot. |
===Chinese-Style Stir Fry Sauce=== | ===Chinese-Style Stir Fry Sauce=== | ||
| − | #Whisk together all the ingredients. Add all the ingredients to a medium bowl. Whisk everything vigorously until you have a runny sauce that’s smooth and glossy.<ref>http://www.recipetineats.com/real-chinese-purpose-stir-fry-sauce/</ref> | + | #Whisk together all the ingredients. Add all the ingredients to a medium bowl. Whisk everything vigorously until you have a runny sauce that’s smooth and glossy.<ref name="rf8">http://www.recipetineats.com/real-chinese-purpose-stir-fry-sauce/</ref> |
#* You can use sherry as a substitute for the Chinese cooking wine. | #* You can use sherry as a substitute for the Chinese cooking wine. | ||
| − | #* To make the recipe suitable for vegetarians, substitute hoisin or mushroom sauce for the oyster sauce.<ref>http://www.newhealthadvisor.com/Oyster-Sauce-Substitute.html</ref> | + | #* To make the recipe suitable for vegetarians, substitute hoisin or mushroom sauce for the oyster sauce.<ref name="rf9">http://www.newhealthadvisor.com/Oyster-Sauce-Substitute.html</ref> |
#Transfer to a glass jar. To store the sauce for later, transfer it to a glass jar with an air-tight lid. Make sure there's enough head room in the jar that you can give the sauce a good shake. Store the sauce in the fridge. | #Transfer to a glass jar. To store the sauce for later, transfer it to a glass jar with an air-tight lid. Make sure there's enough head room in the jar that you can give the sauce a good shake. Store the sauce in the fridge. | ||
#* Be sure to shake the sauce vigorously before each use. | #* Be sure to shake the sauce vigorously before each use. | ||
