Brown gravy may sound easy to make, but the right recipe can help improve the quality tremendously. There are a lot of great recipes for gravy. The following is one of the best I have come across. I am also sharing a great recipe for Spanish sauce, which is similar but has a somewhat different flavor.
A Simple Recipe for Brown Gravy
– A frying pan or casserole.
– Juices and leftovers from fried or roasted meats.
– Soy sauce (optional)
– A cube of meat, chicken or vegetable broth (optional)
The optionals are versions incorporated into various types of brown sauce.
Obviously, everyone will find their taste and delight in the type of sauce that most reminds them of their grandmother’s cooking…
In the same way, many concentrated solutions that exist in our kitchen today did not exist in the time of our grandmothers, much less in the time of our grandmothers’ grandmothers, from whom our grandmothers surely learned the trade of good cooking that we love so much.
Therefore, we recommend that you follow your culinary instinct and keep in mind that things were done very “by hand” before with those ingredients that you already had and taking advantage of all the leftovers from meals. Those were difficult times…
For the preparation of this sauce, it will be useful to take advantage of a previous cooking of some meat (baked, fried, grilled, etc).
Gather the juices of all the cooked meats in a frying pan or casserole.
Scrape the meat residues from the bottom with a spatula to gather the full flavour of the juices.
Keep the pan warm in the kitchen.
Pour two cups of water into the warm pan.
Boil the water and stir while still scraping to bring the juices to a medium brown color. Add salt and pepper to add flavor.
Here, if you choose to add the bouillon cube and/or soy sauce, it is the best time to add them.
Then lower the temperature to a low heat.
Mix two tablespoons of flour with two tablespoons of water in a small glass and stir until there are no lumps.
Slowly add the mixture to the sauce in the pan or saucepan and stir until the desired thickness is reached.
Pour the final product into a sauce maker.
There you are!
How to make Spanish sauce
Spanish sauce is one of the basic preparations in the kitchen, which is commonly used by catering companies and which we can also incorporate into our home cooking. This sauce is made from a dark roux – like the ones we use when preparing béchamel sauce – and a dark background or intense meat stock, which are bound together until the desired texture is obtained.
The Marquesa de Parabere in her culinary encyclopedia, catalogues this Spanish sauce as a basic sauce or fundamental sauce. For this reason, and because it is a very easy sauce to make and can also be used in many preparations, today we are incorporating it into our cooking course.
For 4 people
Intense or reduced meat broth
How to make Spanish Salsa
We make a roux, cooking the flour in a pan with butter. Once it is taking color, when the butter begins to toast the flour, to have dark color when the flour is toasted, we are incorporating the meat stock or dark background.
To make this dark background, as we already told you, it is necessary to brown some meat bones in the oven and with them prepare a broth. With the dark roux and dark background or intense meat stock already prepared, just mix them and start to bind the sauce.
It is best to incorporate the broth little by little, while stirring with a few sticks so that no lumps are formed. When all the broth has been incorporated, let it simmer so that our Spanish sauce binds well and begins to thicken.
Once ready, pass the Spanish sauce through the Chinese strainer, squeezing it with a ladle so that it flows well and put it away. This sauce is perfect for grilled meat dishes, roasts that do not generate their own sauce and other preparations, to which it gives an unmistakable flavor.
Spanish Sauce Process
What should I serve with Spanish sauce?
The applications of the Spanish sauce recipe are many, including serving as a base for other sauces such as périgueux, Robert’s sauce, port sauce or Cazadora sauce. Once made, it can be kept refrigerated for a few days, and it is advisable to boil it and “shake” it with the sticks so that it regains its colour. A grilled pork fillet, for example, is perfect.