What is a brown sauce?
Classic brown sauce that must not be confused with Asian brown sauce or British spice spice, which also bears this name, is one of the five French "maternal sauces", from which the endless host is varied. Rich taste. The Roux itself may vary in the shadow of brown to the preference of the chef for the taste and color of the final product. However, it is important that the Roux is not allowed to burn. The burnt Roux will contribute to the final product burned taste. The cooked roux is mixed in brown meat - typically veal or beef - and it is cooked until it thickens. If further thickening is required, Arrowroot, corn starch or other thickening agent may be added.
The brown sauce passes through several different names. If it appears in the dishes, next to the French Fries plate in an oily spoon, it is likely that it will be on the sauce . If you cook in a shin copper pots on a French spot, where it awaits to be at the top of someone's chateaubriand, it will beThis is probably called e spagnole sauce or demi-glalace . Either way, provided the process and ingredients are basically the same, equal to the same thing: a brown sauce.
As one of the five "maternal sauces", the brown sauce is amazingly flexible. It requires only a few combinations of ingredients to transform into one of the innumerable derivative sauces. Throw in a handful of roasted mushrooms, voila - sauce! Add red wine swirling, some roasted shallots and brown sauce becomes a mess from the brotelaise. With the addition of roasted onions and white wine, the brown sauce is now Lyonnaise sauce. Madeira, Robert, Perigueux, Diane - These Reverend sauces with high eyebrows began to start from a simple brown sauce.
Asian brown sauce, on the other hand, is something completely different. This sauce is made of molasses, soy sauce, oysters and other flavors. Usedwhen cooking meat and vegetable meals and is often mentioned as a flavor for broccoli.
The British spice, which comes in a bottle and is called brown sauce, is further removed from the idea of a classic brown sauce. Otherwise, known according to its own name - HP sauce - this brown sauce is fruit, acetic, spicy beers, which is served to accompany hot and cold meals.
This spicy spice was first produced at the end of the nineteenth century, a British colleague who christened it "HP" in honor of Parliament's houses, where the restaurant allegedly served the sauce. Today, Heinz® produces an honorable firm brown HP sauce and also several variants of taste, including "mild and spicy" fruit, fruit, BBQ and chile mixing. Other brands are Branston® and Daddies Favourite®.