How to make browning sauce or kitchen bouquet with only two ingredients. It is used in many island dishes throughout the Caribbean, most notably in Jamaica and Trinidad. Add this staple ingredient to Brown Stew Chicken, Jamaican Oxtails, Trinidad Pelau, and Black Cake.
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What is browning sauce?
Browning sauce adds color and a distinct flavor. The flavor is a mixture of sweet, smoky, and bitter. It all starts with caramelizing brown sugar to a very dark amber color. Liquid of your choice is added, water or broth then reduced to a slightly thickened consistency.
Is browning sauce the same as kitchen bouquet?
Browning sauce and kitchen bouquet are not exactly the same. Kitchen bouquet has two components, it adds color and a savory seasoning flavor. Makes it perfect for marinades, seasoning, and barbeque. Traditional homemade browning adds color and a neutral non-savory flavor, with no salt. Which makes it perfect for both savory and sweet recipes.
Browning sauce vs Kitchen Bouquet
Homemade browning sauce and kitchen bouquet have only two ingredients, with no additives and preservatives like store-bought versions and it tastes so much better.
Kitchen Bouquet- Caramelize brown sugar and add hot broth of your choice. Including good quality beef, chicken, or vegetable broth.
Browning Sauce- Caramelize brown sugar and add hot water. Adding water makes a nice neutral flavor, perfect for any recipe.
Kitchen Bouquet Substitutes and Alternatives
Gravy Master - Similar to kitchen bouquet as it adds great browning and flavor, is also a thickening agent.
Maggi Seasoning - Adds that brown color with a salty umami flavor. Similar to dark salty soy sauce.
Worcestershire Sauce - Will not give much brown color to your savory recipes but does have a great umami flavor. The flavor has notes of anchovies, garlic, onion, and other spices.
Liquid Aminos - Healthy option as it is gluten-free, non-GMO soybeans, with no artificial flavors. Similar to soy sauce, salty and will not add much brown color.
Brown Gravy - Dry packet seasoning that can be made into a liquid by adding water and boiling it. Will turn into a thickened brown sauce that will add great flavor and with a very light brown color.
How to use browning sauce?
When using browning sauce add about a tablespoon at a time until you get the color and taste you prefer, less is more. This flavorful sauce is used throughout the Caribbean islands in so many traditional dishes. Add it to chicken to make Jamaican brown stew, jerk seasoning, brown sauce or gravy, oxtail, rice and peas, Trinidad Pelau, and barbeque.
The neutral version of traditional browning sauce is the staple ingredient in Caribbean Christmas Black Cake. Although the wine, raisins, currants, and prunes help with the color, the browning is the finishing touch. A "sauce" coloring substitute used for Caribbean sweets recipes would be molasses.
How long does homemade browning sauce last?
Keep the homemade sauce stored in the refrigerator for up to 6 months in an airtight container. When making the sauce, do not reduce or thicken it too much, so it can be easily poured when chilled.
Tips
- Keep an open window or door to prevent setting off your fire alarm. Since the caramelizing sugar process tends to steam or smoke up.
- Use a high-sided heavy bottom pot or saucepan as the caramelized sugar does foam and bubble up.
- Keep heat temperature to low-medium heat, dial set about 2-3. Remove from heat if smoking or burning too easily.
- Use hot liquid when adding it to the caramelized sugar. Cold water will seize the sugar and make it harder to dissolve.
- Try not to reduce the sauce too much, so it will be easy to pour when stored in the refrigerator.
Step by Step with Photos
Grab your ingredients and tools. Heavy bottom saucepan, brown sugar, hot water or broth, wood spatula, kitchen towel, funnel, and airtight glass bottle.
Place brown sugar in a saucepan on low-medium heat, dial set about 2-3.
The sugar will begin to melt and turn amber. Mix to prevent hot spots.
Keep an eye as it begins to caramelize, darken, and bubble or foam up. Remove from heat if smoking or burning too easily.
Reduce heat to very low or remove altogether to add the hot water or broth.
Add hot water or broth and mix with a wooden spoon or spatula. The sauce will splatter a bit, use oven gloves to protect your hands and arms.
Place back on the heat to reduce the sauce to slightly thickened, if needed. Remove it from the heat to cool fully.
Pour cooled sauce into an airtight container and keep refrigerated for up to 6 months.
Easy Browning Sauce
Equipment
- 1 Heavy Bottom Pot or Saucepan (With High Sides)
- 1 Wooden Spoon
- Measuring Tools
- Airtight Storage Container
- Heat Proof or Oven Gloves
Ingredients
- 2 cups Brown Cane Sugar (Unrefined)
- 1 ½ cups Boiling Water or Broth (Vegetable or Meat Flavored)
Instructions
- Heavy bottom saucepan on low-medium heat add the sugar.
- Stir with a wooden spoon for even browning. The sugar will melt and bubble up. Keep on low-medium so it does not brown too quickly.
- The color will go from a brown amber to black. Place heat on very low or remove to add the liquid. Add hot water or broth and mix with the wooden spoon or spatula. The sauce will splatter a bit, use oven gloves to protect your hands and arm.
- Place back on the heat to reduce the sauce to slightly thickened, if needed. Remove it from the heat to cool fully.
- Pour cooled browning sauce into an airtight container and keep refrigerated for up to 6 months.
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