Ep.136 Brown Sauce - How To Make Britain’s Best Condiment From Scratch

malt vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while being more accessible.

tamarind

🥗Healthier: date paste

💰Cheaper: brown sugar

Date paste provides sweetness and a similar texture.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener.

Saute diced onions, diced celery, chopped carrots, and tomato paste in an oiled saucepan over medium-high heat with a dash of water for 10 to 15 minutes under a lid.

Add minced ginger and a dash of malt vinegar, then simmer for 5 to 10 minutes under a lid.

Add freshly grated nutmeg, diced apples, and chopped prunes, stir, then add the rest of the malt vinegar.

Simmer under a lid over medium heat until the apples soften, stirring often to prevent catching.

Stir in dark muscovado sugar until fully dissolved.

Use a hand blender to blend the mixture into a rich, thick, glossy condiment.

Transfer the sauce into a sterilized container and let it mature in a cool dark place for at least a week.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens