Brown sauce

Makes you 4 servings of delicious Brown sauce In only 25 minutes

Brown sauce a.k.a Gravy

Nothing says thanksgiving, or christmas, like a serving of mashed potatoes dripping in some sweet gravy sauce. Typically this sauce is often made from the natural-occurring juices found in meat and is also known as brown sauce. Of course, it is flavored and seasoned according to the different types of recipes that exist for brown sauce. However, not all of these sauces are made from meat. There are countless ways to make it. It really all depends on the region that you come with. This is also the reason why gravy is served differently in various countries.

How to make brown gravy sauce
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5 from 1 vote

Brown sauce

Brown sauce aka. gravy is an essential part of Thanksgiving and poultry dishes. This recipe is very easy to make and has a great taste.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: European, Mediterranean, USA
Servings: 4 servings
Calories: 171kcal

Ingredients

  • 30 g Unsalted butter
  • 1 pcs Yellow onion
  • 1 pcs Stalk celery
  • 1 pcs Carrot
  • 15 g Tomato paste
  • 30 g Flour
  • 60 ml Wine
  • 600 ml Beef stock
  • 1 pcs Bay leaf
  • salt & pepper
  • 15 g Cold butter

Instructions

  • Heat a heavy saucepan over medium heat and add the butter.
  • Saute the celery, onion and carrot until caramelized, should take about 5-6 minutes.
  • Now add tomato paste and continue to cook one more minute.
  • Yous should now add the flour, tossing to coat the vegetables, and cook for one minute more. Deglaze the pan with the wine, scraping any fond off the bottom of the pan.
  • Add the bay leaf and stock and whisk to combine the ingredients. Bring the sauce to a boil, reduce the heat to a simmer and cook, uncovered, for about 10-15 minutes, or until the sauce is reduced slightly and vegetables are soft.
  • Pass through a food mill or strainer into another pot and mount with the cold butter.

Video

Notes

Try adding 1 tablespoon of Dijon mustard to the finished sauce.

Nutrition

Serving: 247g | Calories: 171kcal | Carbohydrates: 12.56g | Protein: 4.52g | Fat: 11.81g | Saturated Fat: 6.18g | Polyunsaturated Fat: 1.62g | Monounsaturated Fat: 2.92g | Trans Fat: 0.37g | Cholesterol: 24mg | Sodium: 432mg | Potassium: 430mg | Fiber: 1.4g | Sugar: 3.53g | Vitamin A: 149% | Vitamin C: 45% | Calcium: 3% | Iron: 7%

Origin

It is nearly impossible to distinguish exactly where brown sauce originates from. This is due to the fact that this is made differently in different parts of the world. In addition, brown sauce has varying definitions from country to country. However, what is certain is that this sauce has been consumed for years in different countries.

In Britain and Ireland, brown sauce is served together with Sunday roast which often consists of pork, lamb, chicken and as well as beef. It is also possible to get some gravy alongside your chips in most fish and chips shops in the UK. too.

Around the world

On the other hand, in countries such as Canada, Australia and New Zealand gravy often refers to the juices that come from meat or stock cubess. In these places, the sauce is often eaten with sausages, roast meat or Yorkshire pudding.

In the United States, gravy is key to a good thanksgiving meal. This sauce is served alongside turkey and mashed potatoes. However, down in the south, a variation of this sauce exists- sausage gravy. This sauce is often eaten with American biscuits.

In many Asian countries, brown sauce is considered to be the thickened liquid of a dish. Meaning, the thickened liquid part of curry is referred to as sauce in countries such as Malaysia, Singapore and India.

When you travel down to the Mediterranean region, their dishes are often dominated by sauce and bread-based dishes. In countries such as Tunisia, Morocco and Algeria, brown sauce is usually mixed with meat or even vegetables. This sauce is then eaten with a piece of bread using the fingers.

In Italo-American communities, especially along the East Coast, ‘gravy’, ‘tomato-gravy’, or ‘Sunday gravy’ is used to refer to tomato sauce. In this context, the word gravy is used as a direct translation of the Italian word, “sugo” which means sauce.

History and background of brown sauce

Brown sauce has been consumed since the British influence during the 17th century in many typical Menorcan dishes as well as in Catalan dishes.

What goes well with the sauce?

Brown sauce can be served with a number of dishes. For example, in the Americas, gravy is often served with mashed potatoes, roasted turkey and vegetables. In Mediterranean regions, the sauce is cooked with meat or vegetables and is eaten with bread. In other places such as the UK, gravy sauce is eaten with roasted pork, steak, chicken and with chips. Yet in Asian countries, brown sauce is eaten with rice or any other meat accompaniment.

Try the mushroom sauce if you like this!

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Sauce is an important part of cooking. This site is dedicated to only sauce. Here you find sauces for the main dinner and sweet sauces you can use for deserts, toppings or as sweeteners.

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