Substitute for "Kitchen Bouquet" brown sauce?
- Thread starter Cmcgrath
- Start date
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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.
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.
CWS4322
Chef Extraordinaire
Copied and pasted, thanks!
salt and pepper
Executive Chef
Maggi's
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.
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.
The sugar is so caramelized that it isn't sweet anymore.
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.
Addie
Chef Extraordinaire
Gravy is easy to make with KB or GM. Make a slurry with flour and water. Mix well. Add about one tsp. of KB or GM to the slurry, mix well and slowly add to broth to thicken.
My Mom always had a bottle on hand .. and so I also did for many years. I would use it for gravies and add it to soups and stews.
This thread got me to thinking about the last time I used some .. and I can't even remember LOL
So I went looking and sure enough .. I still have some in the little brown plastic bottle !
Opened that bottle and nothing came out .. so in the trash it went.
Apparently I don't need it since I can't remember the last time I used some !
Now watch .. sometime next week I will be wanting some again LOL
This thread got me to thinking about the last time I used some .. and I can't even remember LOL
So I went looking and sure enough .. I still have some in the little brown plastic bottle !
Opened that bottle and nothing came out .. so in the trash it went.
Apparently I don't need it since I can't remember the last time I used some !
Now watch .. sometime next week I will be wanting some again LOL
Snip 13
Master Chef
What is beef base? Is it like stock?
