Sauce/Coloring Agent | None

Browning Sauce

Saccharum officinarum, Triticum aestivum Allergens: Wheat, Soy
Browning Sauce

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Western, Caribbean
  • Seasonality Year-Round
  • Source Caramelized Sugar, Wheat

The Forktionary Angle

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Definition

A dark, savory liquid concentrate used to add rich brown color and umami depth to gravies, stews, and other dishes.

Sensory Profile

TasteUmami, Savory, Slightly Sweet, Salty
TextureViscous Liquid
AromaMalty, Roasty
AcidityLow

Technical Metrics

Nutrition Facts

Per 1 tsp (5g)
Calories100 kcal
Total Fat0g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Protein1g
Total Carbohydrate25g
Dietary Fiber0g
Total Sugars15g
Calcium10mg
Iron0.5mg
Potassium50mg

Chef’s Secret

For best results, add browning sauce early in the cooking process to allow flavors to meld.

Substitutions

Best Match

Soy Sauce

1:1 (start with less)

Adds savory, umami flavor and dark color. Significantly saltier, adjust accordingly.

Worcestershire Sauce

1:1 (start with less)

Adds umami and slight tanginess, good for darker sauces, but also salty.

Dark Mushroom Powder/Broth

Variable

Adds natural umami and a darker hue, but not as dark as browning sauce. Vegetarian.

Red Wine Reduction

Variable

Adds deep color and complex flavor, cook down to concentrate. Alcohol-free options available.

Buying Guide

Use sparingly as a little goes a long way for color and flavor.

Flavor Pairings

Roasts stews gravies meat pies savory marinades.