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• What you need

Brown sauce is not difficult to cook, but you have to act quickly. All sauces such as brown sauces start with a basic roux, simply boil flour and fat (such as butter), to create a thick, fatty base sauce. Then you will add spices and food coloring. Whether you make your own brown sauce with other ingredients or make use of the gravy in your barbecue, it's all possible with just a few basic ingredients.

Resources

Basic brown sauce

• 3 tablespoons butter
• 3 tablespoons all-purpose flour or whole wheat flour
• 2 cups warm liquids (such as bone broth, beef broth, water and seasoning pellets)
• A little salt and pureed black pepper
• Kitchen Bouquet color and seasoning mix (optional) 1/2 teaspoon

Brown sauce cooked with gravy

• 2 tablespoons gravy (water and fat dripping from the barbecue)
• 2 tbsp flour / plain flour
• 2 cups warm liquid (such as broth, filtered water, milk)

Steps

Method 1 of 2: Cook basic brown sauce

1. 

   
   
   Measure the ingredients before you start. If you cook and measure the ingredients, the cooking food will dry out or burn quickly. Have everything you need ready and measure the ingredients before you cook.

2. 

   Heat 3 tablespoons butter in a small saucepan. Heat the butter over medium heat, stirring occasionally to avoid burning. Once the butter is melted, go to the next step.
   • Mix the flour well in the butter so that there are no lumps left, as this will make the sauce brown. Mixing flour and hot butter together is the primary step in making a "roux" sauce.

3. 

   
   
   Sprinkle with 3 tablespoons white flour, mix well. Mix continuously until smooth. For the easiest way to do this, just add 1 tablespoon at a time, stirring with a whisk to quickly melt the dough and smooth the sauce. Be aware of the consistency of the sauce.
   • The longer the flour is heated, the darker and denser the color will be. For a light-colored sauce, you will need to stop it when it is light brown. For a thick brown sauce, keep stirring and simmer the mixture for another 3-5 minutes.
   • Butter and flour provide a thick, rich base for the sauce. You can add both of these ingredients for a richer, thicker sauce; still use only 2 cups of liquid, but add butter and flour in equal proportions.

4. 

   
   
   Slowly pour 2 cups of warm liquid and bring to a boil. Warm the liquid in another pot or in the microwave before boiling. Add only 1/4 cup of liquid at a time, stirring well before adding more. You should avoid causing a sudden change in the temperature of the sauce. There are many options for using liquids at this step, and it all depends on your food. Typically, brown sauce will use beef flavors (to make the sauce colored), such as beef seasoning balls and water or beef broth. Some other options include:
   • 2 cups beef broth
   • 1 can of beef concentrate broth
   • You can also stir in a little milk or water for a lighter sauce, but keep the same proportions (i.e. only 2 cups liquid).

5. 

   Low heat after mixture boils and simmer until desired consistency. As soon as the sauce starts to boil, turn on low heat and simmer until the sauce is as thick as you want it to be.
   • The sauce will also thicken slightly once it's cooled, you need to take the pot off the stove 1-2 minutes early before the gravy becomes as thick as you want it to be.

6. 

   Season the sauce according to taste. Add a pinch of salt, pepper and other spices while simmering. Adding 1/2 teaspoon of seasoning mix and coloring the Kitchen Bouquet color is a great way to create the color and flavor of a "classic" sauce. Other options include:
   • 1/2 teaspoon garlic and / or onion powder
   • 1/2 teaspoon paprika chili powder.
   • 1/2 teaspoon fresh thyme and rosemary
   • Some Worcestershire sauce.

7. 

   Use the sauce while still warm. You can use the sauce to pour it directly over the slices of meat before eating, or pour it into a small jar and place it on the table for the person to add to the dish. advertisement

Method 2 of 2: Brown sauce cooked with gravy

1. 

   Measure the ingredients when you're done cooking. The best sauce is usually cooked from gravy - the water and fat that comes out of the grill. It could be from beef, chicken, or roast turkey. When your roast is about to finish, measure out the other ingredients and get ready to cook the sauce:
   • 2 tablespoons flour or cornstarch
   • 2 cups warmed liquid (chicken / beef / vegetable stock, water, milk)
   • Salt and pepper to taste

2. 

   Remove the meat from the oven and set the meat aside. All steaks need to "rest" for 5-10 minutes before being cut; so you will have some time to cook the sauce. Use foil to partially cover the surface of the meat and place it on a cutting board while you process the gravy.

3. 

   Strain fat out of gravy. Use a sieve with a small hole to filter the fat out of the gravy and keep both. Fat is like the butter used in a basic sauce, mixed with flour to create roux.
   • To make the sauce faster, you can skip this step and simply heat up 2 tablespoons of the gravy. However, chunks of lard can make the sauce less smooth and even reduce the taste.

4. 

   Heat the fat on the stove over medium heat. The fat is probably still warm, but this is necessary if you pour the gravy on another tray. However, you can also cook the sauce right in the baking tray. Just put the metal tray on the stove, add the fat and heat.

5. 

   Dissolve the fat in the pan with a little cool liquid and stir with a whisk. Use some red wine, filtered water, or broth and scrape away any pieces of brown meat and gravy that are stuck on the surface of the grill. As soon as you add the liquid, you will hear a sizzling sound and need to stir quickly with a whisk or batter to loosen the hard pieces that stick on the bottom of the pan.
   • Fat dissolving means using a cold liquid to clean the hot pan, dissolving the clumped spices and then adding it to the sauce.

6. 

   Mix 2 tablespoons of flour, one tablespoon each time. Add the flour slowly in one hand and mix with the whisk with the other hand. You need to make a smooth, thick sauce. Continue stirring until no lumps are left.

7. 

   Slowly add 2 cups of the warm liquid to the mixture and stir well. Lower the heat to medium-low and pour more than 1/4 cup of liquid at a time. Stir well, dissolve the lumps and add another 1/4 cup liquid. First use the sifted gravy, then switch to other liquids if you don't have 2 cups of gravy. Usually, people use broth or broths from chicken, beef or vegetables, but with a rich sauce you can use milk or cream for a richer taste. You can also combine using one cup each. Regardless of the type of liquid you are using, you will need to warm it in a different pan or microwave first.
   • If the gravy feels a bit loose, add 1 tablespoon of butter or fat and some flour and stir well.

8. 

   Simmer over low-medium heat for 10-15 minutes, or until desired consistency. Stir occasionally and simmer the sauce to thicken. However, keep in mind that all sauces are thicker when cooled, so it's a good idea to lift the pot off the stove 1-2 minutes before the sauce has the desired consistency.

9. 

   Season the seasoning when the sauce is thick. Since it's cooked from gravy, this brown sauce will taste just like the barbecue where you used up the gravy. You can also add a little of the same seasoning mix to help add flavor to your dish, or to customize it with a variety of spices, such as:
   • 1 teaspoon of green herbs, such as thyme, sage, vinegar, rosemary, parsley, or chives.
   • 1 teaspoon cayenne pepper powder, bell pepper powder, ground pepper, dried mustard powder, onion powder and / or garlic powder.
   • 1/2 teaspoon of Kitchen Bouquet or Worcestershire sauce to make the sauce brown.
   • Salt and pepper to taste.

10. 

    Strain the sauce before eating. Although this is not strictly necessary, you can pour the sauce over the sieve before serving to remove the lumpy pork and meat particles. Just pour the gravy into a sieve placed on a metal bowl, then stir with a wooden spoon to run the broth down the bowl. This will create a restaurant-standard smooth sauce.

11. 

    Serve with food while the sauce is warm. Low heat and cover the sauce if you need to cook the rest of the meal, then pour the sauce into a separate bowl or pour it directly onto the surface of the meat. The sauce cools when it cools and hardens, often not delicious. advertisement

What you need

• Small pan
• Wooden spoon to stir
• Bowl
• Sift the sauce