Homemade browning sauce – the essential multipurpose pantry staple condiment which is used in a number of Caribbean recipes.
Reading: how to make browning sauce
Browning sauce is probably one of the most important ingredients you’ll ever encounter in Caribbean cooking. Seriously, I mean if you’ve ever browsed the pantry of an Islander you’re guaranteed to find a stash of this stuff.
Don’t forget to checkout my other DIY recipes – Jamaican Curry Powder, All Purpose Seasoning and my Seafood Seasoning all of which of crucial to Caribbean cooking.
Of course my family were the same, we always had some browning in the pantry, my mother wouldn’t have it any other way. As a young woman, who was reared by both my mother and grandmother, I still to this day like to whip out the browning when cooking some Island food.
Lately I’ve been thinking about the components of this rather rich sauce, When I made my homemade Brown stew chicken and Jamaican beef stew I knew I had to credit it’s richness to this sauce.
The best thing I could have done for myself was start making my own brown sauce from scratch. It’s a zillions times cheaper doing it yourself and very VERY easy to make.
What is exactly is homemade browning sauce?
I’m sure you’re probably wondering what’s so special about browning sauce? I just read your mind, you see it’s traditionally used to create an enriched deep colour hence the name.
Browning creates the most amazing dark brown hue I’ve ever seen in the culinary world, it’s my key ingredient.
When is homemade browning sauce used?
Caribbean people add this is stewed meat, gravy and even extend it to baking the infamous black cake during the festive season.
Browning is essentially charred brown sugar, more noted for it’s strong hue rather than it’s nutritionally value.
Unlike the store brought kind, my recipe is completely unadulterated and free from additives and preservatives.
Please note that the flavour of the sauce is slightly smokey from charring the sugar. The longer you allow the sugar to burn the smokier the flavour and deeper the colour.
I decided to add some himalayan pink salt once liquidised to balance out that smokiness.
Add this one to your gravy, stews or whatever you need to familycuisine.net on I dare you!
I’ve updated the post with a few progress so you have an idea of what to expect. Again! please DO NOT use cold water as this will ruin the recipe because the sugar will harden and not dissolve.
Notes and tips
- Use hot water to dissolve the sugar NEVER cold or the sugar will become hard and not dissolve.
- Don’t let the sugar turn BLACK or it will result in a bitter tasting browning sauce.
- Be very careful when adding the hot water as the sugar may splutter and raise up.
- Use a non stick saucepan or an old saucepan. DON’T use one of your fancy or brand new saucepans.
- When adding the hot water you may want to do this in the kitchen sink to reduce accidents.
- Store in the refrigerator for several months to over a year once chilled.
- Keep the fan extractor on/leave a window open to reduce a build up of smoke.
Other recipes to use this sauce in
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