Brown Sauce Recipe - Great British Chefs

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Homemade brown sauce by Lisa Goodwin-Allen

Item 1 of 1

Condiment
easy
10
40 minutes

★ ★ ★ ★ ★ Not yet rated

While shop-bought sauces are often loaded with sugar, Lisa Allen's homemade brown sauce recipe proves the old adage 'fresh is best'. Don't be put off by the amount of ingredients – they simply need mixing together and simmering to achieve a beautiful sauce with perfectly balanced layers of flavour. Serve alongside sausages, eggs and bacon for a fabulous breakfast treat.

First published in 2016 discover more:

Tomato Recipes

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Ingredients

Metric

Imperial

Brown sauce

500g of tomatoes
112g of cooking apples, peeled, cored and finely chopped
700ml of water
225g of onion, finely chopped
15g of ginger
100ml of red wine vinegar
50g of dried apricots
1 bay leaf
1/2 star anise
2 cloves
1/2 chilli
2 pinches of white pepper
1 pinch of salt
5 juniper berries
12 fennel seeds
1/4 tsp allspice
4 tsp Worcestershire sauce
4 tsp black treacle
oil

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Equipment

Blender

Method

1Begin by preparing the tomatoes. Using the tip of a sharp knife, score a cross in the base of each tomato. Blanch carefully in boiling water, immediately plunging into ice water to cool (this process should loosen the skins of the tomatoes). Peel and deseed the tomatoes, then chop the flesh into chunks and set to one side

500g of tomatoes

2Place a large pan over a medium heat and add a small dash of oil. Sweat the onions without allowing them to colour, then add the spices and seasonings, chopped tomatoes, fruit, water, treacle and Worcestershire sauce to the pan

oil
225g of onion, finely chopped
15g of ginger
1 bay leaf
1/2 star anise
2 cloves
1/2 chilli
2 pinches of white pepper
1 pinch of salt
5 juniper berries
12 fennel seeds
1/4 tsp allspice
112g of cooking apples, peeled, cored and finely chopped
50g of dried apricots
700ml of water
4 tsp black treacle
4 tsp Worcestershire sauce

3Stir well to combine, then leave to reduce gently over a light simmer. Add the vinegar, continuing to reduce until the mixture thickens to form a sauce-like consistency

100ml of red wine vinegar

4Fish out and discard the cloves, star anise and bay leaf, then pour the sauce into a blender and blitz until smooth, adjusting the seasoning to taste. Pass through a fine sieve into a clean jar and set aside to cool. Serve immediately once cool, or store in an airtight container in the fridge for up to a weekFirst published in 2016 DISCOVER MORE:

Tomato Recipes

Lisa Goodwin-Allen

Lisa Goodwin-Allen's cooking is playful and twists the hallmarks of Lancastrian cuisine to invoke new tradition.