Since the early 1900s, home cooks have used browning sauce to add flavor and a rich, dark color to savory foods like roast beef. But how do you use it? Our Test Kitchen explains.
What is browning sauce?
Browning sauce is a blend of caramel color, vegetable concentrates and seasonings. Traditionally added to sauces and gravies (like our irresistible pan gravy), browning sauce works well in meaty recipes to deepen the flavor and in soups and stews to darken the broth. Time-crunched cooks sometimes brush or stir browning sauce into beef, poultry or pork prepared in the slow cooker or microwave to give it an oven-roasted appearance.
A little browning sauce goes a long way, so be sure to measure it carefully. A teaspoon of it typically has about 15 calories, no fat and 10 mg of sodium—not a bad trade-off for a richer, more appealing color in many prepared dishes.