Remove from the pan.
Brown Sauce.
In the same heavy
ix, parsley, pepper and chili sauce.
Add 1 slightly beaten
ith flour and brown in butter.
To make brown sauce, melt the
In a medium saucepan over low heat, mix the ketchup, brown sauce, lemon juice, balsamic vinegar, white vinegar, and Worcestershire sauce. Blend in the brown sugar and dry mustard until dissolved. Simmer 10 minutes, until thickened. Remove from heat, and allow to cool before using on meats as desired.
See recipe for Brown Sauce.
Dissolve bouillon cube in boiling water.
Mix in Brown Sauce, parsley and lemon juice.
Add butter and season with salt and pepper to taste just before serving.
Saute onions in butter; stir in and saute mushrooms.
Add wine.
Simmer until reduced to half.
Add tomato sauce and brown sauce.
Cook 5 minutes; season and add parsley.
Place tomato ketchup,brown sauce,sugar,chinese 5 spice,soy sauce and cup of
In a large bowl, combine tomato sauce, brown sauce, chili sauce, Worcestershire sauce, soy sauce and cola beverage. Place meat into marinade and turn to coat both sides. Cover and refrigerate overnight.
In a heavy saucepan melt 3 tablespoons of the butter over medium heat.
When bubbly add shallots and saute 3 minutes.
Add brown sauce, red wine and truffle.
Bring to a slow simmer and cook, occasionally swirling pan, until sauce reduces in half.
Remove from heat, swirl in remaining tablespoon butter and season to taste with salt and pepper.
Serve immediately with squab, lamb, beef or veal.
Rinse kraut well in cold water; drain.
Add brown sugar and caraway seed and mix well with fork.
Let stand at room temperature while making brown sauce.
Add 3/4 cup of brown sauce to kraut; mix well.
Put in 8 x 8 x 2-inch dish.
Dot with oleo. Bake at 350\u00b0 for about 1 hour, stirring after 30 minutes.
Mix ketchup, brown sauce, soy sauce, golden syrup, and vegetable oil together. That's your sauce.
Sauce can be used for marinades, dipping, and barbecues.
I use 1/2 of the mixture for a family of 4.
Can be made and bottled.
URING COOKING.
For the sauce, combine the wine, clove, nutmeg
an and deglaze, scraping up brown bits. Add to stock pot
Lightly brown chicken breasts in a small amount of oil.
Remove from pan and add garlic, soy sauce, brown sugar and 1 cup chicken broth.
Stir to mix and return chicken to pan and cover.
Simmer for a few minutes until the chicken is done (15-20 minutes).
Remove chicken again and add remaining broth, which has been mixed with cornstarch.
Bring to a boil to thicken and return chicken to the pan, coating it well.
immer while you prepare the brown sauce.
Melt butter in a
emp while prepping the sauce.
Sauce:
Combine water and
1. Make the sauce:
2. In a small
Melt butter in saucepan. Add flour and cook until light brown.
Add stock gradually and cook about 10 minutes.
Add seasonings and serve.
ne-half.
Stir in brown sauce and glace de viande.
Mix first 6 ingredients.
Drop by 1/2 cup into heated oil in skillet.
Do not crowd omelets.
Turn once when lightly browned. Transfer drained patties to warm platter.
Serve omelets over rice topped with gravy made from last 6 ingredients (cook until thickens) or leftover roast gravy or canned gravy to which soy sauce and Chinese brown sauce has been added.
Chinese noodles, green onions, celery, etc., make nice additions to meal.