how to make brown sauce for mashed potatos?

Answer 1

2-½ tablespoons solid vegetable fat
4 tablespoons flour
1 tablespoon chopped onion
1 small tomato
2 cups vegetable broth or water
Salt to taste
Instructions
Put the fat into a frying pan, and when hot, add the flour, and stir constantly until a nice brown.
Add the chopped onion, and continue to stir for a few minutes; then the tomato and stir for about 5 minutes, or until the liquid is mostly evaporated, as this will give it a good flavor.
Add one third of the liquid, and stir until smooth and free from lumps.
Add the rest of the liquid, and let boil slowly for 10 minutes; then strain and serve.
Brown Cream Gravy
Cook down 1/2 cup sour cream, stirring constantly, until the oil and the albumen separate and the albumen turns a light brown color.
Then add enough brown flour to take up the oil thus made.
Add potato water or vegetable broth, and finish the same as the preceding .
Country Gravy
Use the same proportions of flour and fat as in either of the two preceding ; omit the onion, and use milk in the place of vegetable broth or water.
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Answer 2

Here's a quick way, feels like cheating: in the spice aisle you will find brown gravy powder in that section. Directions on the back. Easy and fast!

The long way and the best way is to use the meat drippings off a roast. Get gravy flour (really light and fluffy) add to drippings stirring all the while until absorbed. Then, add beef broth or water to dilute to your taste. Use a slotted spoon to crush lumps and stirring the rest until all smooth.

For turkey, I cook the innards with some celery, carrot and onion which makes a great starter for soup too. When I need to add liquid to the drippings and gravy flour I use this soup base. The gravy comes out SUPER.

Answer 3

It's very easy

1. you want to make a roux starting with butter and flour
depending on the amount of gravy you want to make you need about 3Tbs of butter and about a 1/4 cup of flour
place the butter in the pan, let it melt down, then place the flour in and sautee it till the flour is thoroughly mixed into the butter keep your flame med, then cook the rough until it turns sort or a light brown to med brown color. Next you want to add about 1 1/2 cups of either, beef stock, chicken stock, and or water, Season with your favorite seasons, but always salt and pepper, taste the gravy to make sure it's properly seasoned to your liking, and let it thicken, for about 10-15 min and voila you have a brown sauce or gravy for your meet. I hope this was helpful if not try loggin on to www.foodnetwork.com and they have thousands of gravy and sauce recipes. Bon Apetite.

Answer 4

Brown sauce starts by making a roux of flour and butter and cooking it over low heat, stirring constantly, until the dark brown color forms. It takes awhile.....10-20 minutes. Remove from heat and allow to cool. Then heat your flavored liquid such as a good hearty stock (vegetarian, beef, veal, poultry for example) and add the roux to thicken and color the sauce. You can add additional seasonings as you desire such as herbs or wine.

Answer 5

You can use the meat droppings, let say you bake a whole chicken..get the drippings and place in a sauce pan with a little bit of butter and about a Tablespoon of flour, stir and add a little wine of your choice to your desired consistency.

Answer 6

I totally agree w/ fluffernut EXCEPT that you really shouldn't allow the roux to cool off. By whisking in your beef/chicken/vegetable broth into a HOT roux, the mixture will instantly begin to emulsify & thicken, which is what you want. Just be careful to keep it moving to avoid lumps. Personally I think chicken broth makes the best, but it's up to you. Beef or pork isn't bad either. cheers!