Easy Browning Sauce
Thick flavorful caribbean browning sauce or kitchen bouquet is perfect for stew chicken, jamaician oxtail, gravy, jerk chicken, rice, and christmas black cake.
Servings: 32 Makes 2 cups
Cost: $1.00
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.