Copied and pasted, thanks!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.
The sugar is so caramelized that it isn't sweet anymore.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.
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.
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.
What is beef base? Is it like stock?