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Old 03-17-2013, 05:56 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, 06:07 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, 06:22 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, 07:32 AM   #4
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Thanks for the tip!!
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Old 03-17-2013, 08:40 AM   #5
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Old 03-17-2013, 09:16 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, 09:26 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, 09:46 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, 10:24 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, 10:26 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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Old 03-17-2013, 11:36 AM   #11
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Originally Posted by pacanis View Post
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.
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.
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Old 03-17-2013, 06:41 PM   #12
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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
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Old 03-18-2013, 02:32 AM   #13
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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.
What is beef base? Is it like stock?
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Old 03-18-2013, 07:31 AM   #14
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What is beef base? Is it like stock?
Similar to bullion, tends to be meatier and less salt. Spices at Penzeys Spices Soup Base
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