Brown sauce recipe

Sweet with dates and molasses, sour with tamarind and malt vinegar and gently spiced, this brown sauce recipe complements meat and cuts through rich dishes. No breakfast is complete without it.

Before you start cooking, read more about the history of brown sauce and get prepared with a set of the perfect sauce-sized Kilner bottles.

Ingredients

  • 800 g tomatoes (tinned)
  • 1 onion (finely chopped)
  • 125 g dates (chopped)
  • 2 Granny Smith apples (peeled and cored)
  • 75 g dark brown sugar
  • 3 tbsp treacle
  • 175 ml malt vinegar
  • 2 tbsp tamarind pulp
  • 2 tsp Worcester sauce
  • 2 tsp mustard powder
  • 1 pinch sea salt
  • 1 tbsp oil, for frying
  • 28.2 oz tomatoes (tinned)
  • 1 onion (finely chopped)
  • 4.4 oz dates (chopped)
  • 2 Granny Smith apples (peeled and cored)
  • 2.6 oz dark brown sugar
  • 3 tbsp treacle
  • 6.2 fl oz malt vinegar
  • 2 tbsp tamarind pulp
  • 2 tsp Worcester sauce
  • 2 tsp mustard powder
  • 1 pinch sea salt
  • 1 tbsp oil, for frying
  • 28.2 oz tomatoes (tinned)
  • 1 onion (finely chopped)
  • 4.4 oz dates (chopped)
  • 2 Granny Smith apples (peeled and cored)
  • 2.6 oz dark brown sugar
  • 3 tbsp treacle
  • 0.7 cup malt vinegar
  • 2 tbsp tamarind pulp
  • 2 tsp Worcester sauce
  • 2 tsp mustard powder
  • 1 pinch sea salt
  • 1 tbsp oil, for frying
Spices
  • 1 tsp cayenne pepper
  • 0.5 tsp cinnamon
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 0.5 tsp cinnamon
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 0.5 tsp cinnamon
  • 1 tsp paprika

Details

  • Cuisine: British
  • Recipe Type: Condiment
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 60 mins
  • Serves: 3

Step-by-step

  1. Soak the tamarind in enough boiling water to cover it for half an hour. Mash it and then strain through a sieve. Save the water.
  2. Heat the oil over a medium heat, add the finely chopped onion and sauté for five minutes until softening but not brown.
  3. Add the remaining ingredients, except the sea salt, and allow to cook for one hour.
  4. Blend the sauce and season to taste with sea salt.
  5. If you want your sauce to be smooth like shop-bought brown sauce, pass it through a sieve.
  6. Sterilise your bottles by putting them through a hot dishwasher cycle or by heating them through in a 180°C (250°F) oven for 20 minutes.
  7. Let the sauce cool down and add cold sauce to cold bottles. Cover and store in the fridge for up to a month.

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