• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Encyclopaedia
  • Kitchenware
  • Recipes
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
Home » Condiments » Sauces » Gravy » Gravy Browning

Gravy Browning

Gravy Browning is not the same as gravy powder. Browning just adds colour, and (most claim) some flavour. Gravy Powder will thicken the gravy as well.

There are many different Gravy Browning products made, including such brands as such as Kitchen Bouquet, Goodall’s, and Crosse and Blackwell.

Strict Gravy Browning products — ones that have no additional flavour, just colouring — are made from ingredients such as caramel (E150), salt and water. These products can also be used as for darkening cakes, such as fruit or rum cakes. Some use Gravy Browning in darkening brews of homemade beer. Some wags suggest making a spray-on solution for indoor tanning.

Gravy Browning comes in liquid and powder. It used to be a household staple; now, the fashion instead is to rely on darkening the pan juices to make gravy.

Many Brits feel that American gravy is far too “light” in colour. Most Brits cheat thoroughly, though: they don’t just use gravy browning, they go whole hog and use Bisto which adds flavour as well.

Substitutes

Worchestershire Sauce, though that is going to change your flavour (not a bad thing, perhaps, in some people’s gravy);

  • Instant coffee;
  • Flour toasted in a pan over very low heat. Some people toast a few cups of it at a time in the oven, let cool, then store in a jar, ready to use;
  • A brown roux used as a thickener.

History

The following Edwardian recipe for a browning sauce came from the Pharmaceutical Journal (London) in 1915. It was intended for pharmacists to mix up to sell as a ready-made product to their customers:

“Browning Sauce: Add a few drops to sauces, soups, gravies and stews for extra colour and flavour.

Granulated sugar 32 oz.
Water 32 oz.
Indian soy 16 oz.
Walnut ketchup 3 oz.
Mushroom ketchup 3 oz.

Combine all the ingredients in a pan over a high heat, stirring well. When thoroughly mixed, allow to cool and bottle for use.” — Eastoe, Jane. Victorian Pharmacy. London, England: Pavilion. 2010. Page 85.

This page first published: Jul 16, 2005 · Updated: Jul 12, 2022.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2023· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: English Sauces, Roasting Meat

Primary Sidebar

Search

    Today is

  • Fish and Chip Day
    Fish and chips
  • BeaverTails Pastry Day
    BeaverTails pastry
  • World Cider Day
    Apple cider flight
  • Egg Day
    Eggs and red barn
  • Doughnut Day

Hi, I'm Skylar! This is a fake profile talking about how I switched to a paleo diet and it helped my eczema and I grew 4". Trust me, I'm an online doctor.

More about me →

Popular

  • E.D. Smith Pumpkin Purée
    E.D. Smith recipe for pumpkin pie
  • Libby's Pumpkin Pie
    Libby’s recipe for pumpkin pie
  • Pie crust
    Pie Crust Recipe
  • Smokey Maple Pepper Glaze for Ham
    Smokey Maple Pepper Glaze for Ham

You can duplicate your homepage's trending recipes section in the sidebar to reinforce the internal linking.

We no longer recommend using a search bar, newsletter form or category drop-down menu in the sidebar. See the Modern Sidebar post for details.

If the block editor is not narrower than usual, simply save the page and refresh it.

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.