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Old 03-17-2013, 06:56 AM   #1
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Substitute for "Kitchen Bouquet" brown sauce?

I'm trying a new recipe for baking a corned beef which calls for Brown Sauce, is there any way to make a homemade version of this??

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Old 03-17-2013, 07:07 AM   #2
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Welcome to DC !!

A quick search on the net provided this:

Browning Sauce (Substitute for Kitchen Bouquet or Gravy Master)
Makes 1 cup

1/2 cup sugar
1 cup hot water
beef base to taste

Add the sugar to a saucepan and heat on a low or medium-low heat until browned, about 5-10 minutes. When the mixture starts to get dark, take it off the heat and carefully add the water (this may splatter).

Add the beef soup base and put back on a low heat, stirring until the water is integrated.

Cool and store in a disposable container.

Use a spoonful or two when making gravies, stews, sauces, meatloaf, meatballs, etc.
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Old 03-17-2013, 07:22 AM   #3
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Quote:
Originally Posted by MrsLMB View Post
Welcome to DC !!

A quick search on the net provided this:

Browning Sauce (Substitute for Kitchen Bouquet or Gravy Master)
Makes 1 cup

1/2 cup sugar
1 cup hot water
beef base to taste

Add the sugar to a saucepan and heat on a low or medium-low heat until browned, about 5-10 minutes. When the mixture starts to get dark, take it off the heat and carefully add the water (this may splatter).

Add the beef soup base and put back on a low heat, stirring until the water is integrated.

Cool and store in a disposable container.

Use a spoonful or two when making gravies, stews, sauces, meatloaf, meatballs, etc.
Copied and pasted, thanks!
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Old 03-17-2013, 08:32 AM   #4
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Thanks for the tip!!
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Old 03-17-2013, 09:40 AM   #5
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Old 03-17-2013, 10:16 AM   #6
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Thank you MrsLMB. I have copied and pasted this recipe.

A lot of my Danish recipes call for a browning agent called "Kulør". This has the advantage of not really adding flavour. It's made of sugar caramelized with ammonia and some water. I was thinking of trying to make it and using some baker's ammonia. My sister, who is a chemical engineer, said that should work. Now I'm wondering if I even need the ammonia.
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Old 03-17-2013, 10:26 AM   #7
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That's a pretty simply recipe for sure. I didn't realize those had so much sugar in them, but I never have a recipe that calls for KB or GM.
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Old 03-17-2013, 10:46 AM   #8
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Quote:
Originally Posted by pacanis View Post
That's a pretty simply recipe for sure. I didn't realize those had so much sugar in them, but I never have a recipe that calls for KB or GM.
The sugar is so caramelized that it isn't sweet anymore.
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Old 03-17-2013, 11:24 AM   #9
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Good to know all these tips - I've never used any browning/seasoning sauce before either...
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Old 03-17-2013, 11:26 AM   #10
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I used to keep a bottle on hand because mom did. It might still be in the cupboard somewhere. My mother would use it with vegetable/potato water to make her gravies, which were always awesome, but I find it easier to use broth when I make gravy. I could never get the hang of KB.
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