Browning sauce is a versatile ingredient that can add depth and flavor to your cooking. From meats to gravies, learn all about this essential pantry item and how to use it in your cooking.
I had never heard of such a thing until I moved to South Louisiana. There's a store bought brand called Kitchen Bouquet, which I use often... it does have more seasoning though.
I prefer for my browning sauce to not be heavily seasoned as I like to season my dishes myself while cooking, then use browning sauce just for color if I need.
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❓ What is Browning Sauce
A browning sauce is used a lot in the south and the islands (Jamaica, etc) for adding color and depth to soups, stews, gravies, vegetables and meat.
It is a savory condiment that has a deep caramel color and a somewhat smoky flavor. Not to be mistaken for Worcestershire Sauce or Soy Sauce, this type of sauce has a dark color similar to those, but is used differently.
👍 Why Our Recipe
- Cajuns use browning sauce a lot, in many different ways. You can trust that this recipe/method comes from a place of generationally handed-down experience and knowledge.
🧅 Ingredients
- Light Brown Sugar
- Boiling Water
- Salt
See recipe card at the bottom of this post for quantities.
🥣 Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add the sugar to a medium sauce pan. Apply medium heat and cook, stirring intermittently.
- Step 2: Continue stirring as the sugar liquifies and starts to darken.
- Step 3: Once the sugar has reached a deep dark brown (almost black) color slowly start to add the boiling water, while still stirring. Remove from heat.
- Step 4: Add the salt and keep stirring until cooled enough to stop.
Hint: Be careful when adding the boiling water. The cooked sugar is extremely hot and can spatter up at you. Keep stirring.
🔄 Substitutions and Variations
- Granulated Sugar - White sugar can be used instead of the brown sugar.
- Vegetable Stock - instead of water - for more umami.
- Anchovies - although this is what is found in Worcestershire sauce. It can make your browning sauce too salty.
- Herbs - like parsley, can be added.
- Spices - if you want this to be more of a seasoning sauce too, you could spice it up and add a more savory flavor.
🔧 Recipe Troubleshooting
- Chunks - if your mixture starts to clump up, it's ok. It can be saved. Just apply the heat again to melt it back down and stir.
- Burned Sugar - you don't want to burn the sugar, as this will give a really bitter tasting bite to anything it is added to. If you burn it, much like a roux, you will have to start over.
- Boil Over - if you are not careful and are cooking over a higher heat you could get bubble over. When the sugar melts a liquid is formed and that can foam up very quickly and overflow your pot. Be sure not to cook to fast, too high and keep stirring.
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🔌 Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
All that is needed is a saucepan, a wooden spoon for stirring and a jar for decanting and storing.
I have some affiliate links in the recipe card below.
📘 Related Recipes
🧊 Storage
Stored in an airtight container in the refrigerator, a browning sauce can last up to 6 months.
💡 How To Use Browning Sauce
Tips:
* Add to your chicken stew or gumbo to turn the broth darker.
* Brush onto your steaks, pork chops or chicken to give a darker appearance.
* Brush onto your grilled parsnips, turnips or other favorite veggies that need a smoky look.
* Browning onions? Add a drop to speed up the process. Onion tastes great with this added.
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Browning Sauce
Equipment
Ingredients
- 2 Cups Light Brown Sugar
- 1 Cup Boiling Water
- 1 teaspoons Salt
Instructions
- Add the sugar to a medium sized saucepan. Turn on the heat to a medium setting and stir intermittently to avoid the sugar burning.
- Keep stirring, until the sugar has liquified. Continue to cook and stir. Once the sugar has turned a dark brown (almost black) turn off the heat, but keep stirring.
- Slowly pour in the boiling water, while still stirring.
- Add the salt and allow to cool before decanting to a jar with a lid.
Notes
Nutrition
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