I have never let my schooling interfere with my education. - Mark Twain

Saturday, November 20, 2010

Saucy Saturday

There is a 'Beefy Style' seitan roast finishing in the toaster oven as I type, one that was inspired by numerous previous posts on the magical internet, notably those at Thrifty Living, Vegan Dad, and I Eat Food, and if it works it shall beget a post.

In the meantime, here is my homemade version of one of its ingredients, the ubiquitous Kitchen Bouquet, which as far as I can tell is completely unnecessary in the taste department, but essential for coloring in many recipes, even if you are using animal meat (which we don't bother with at WTM) instead of plant meat.

Browning Bouquet Sauce

Makes about 1½ cups

5 Tbs. brown sugar
1 Tbs. blackstrap molasses
1¼ cups water
¼ cup Tamari or soy sauce, for more of a 'seasoning' (not just browning) sauce
vegetarian bouillon powder, paste, or cube, enough for 1½ cups broth

Put brown sugar in a pan on low-medium heat and allow to caramelize while stirring frequently.

When sugar darkens to your liking, add molasses, water, tamari/soy sauce, and bouillon, and stir well to break up any crystals.

Bring to a low simmer and cook for 5-10 minutes, stirring frequently to completely dissolve sugar.

Transfer to a bottle that will hold at least 12 oz. Use judiciously (i.e. notta lotta) to color gravies, soups, stews, etc.

Wanna label for your bottle?

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