This is the ideal sauce for meat, poultry, fish, vegetables and macaroni.

50g fat
2 sliced onions
2 small carrots (sliced)
3 tablespoons flour
2 cups stock
teaspoon chutney
dash of Worcestershire sauce
bay leaf
sprig of parsley
pinch sugar
salt and pepper to taste
garlic salt (optional)

Fry the vegetables and fat in a saucepan until they are lightly browned.

Add the flour, and cook until light brown.

Add the stock and the rest of the ingredients and stir or whisk vigorously until the sauce is smooth and boiling.

Boil it gently for 5 minutes, stirring occasionally.

Strain before using.
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Brown Sauce (Like HP Sauce)

This sauce can be filled into sterilised jars or kept in fridge indefinitely.

(Makes: 3 kg / 6 lb)

Apples - 1.8 kg (4 lb), peeled, cored and sliced
Prunes - 450g (1 lb) stoned and sliced
Onions - 2 large, peeled and diced
Malt vinegar - 1.7 litres (3 pints)
Ground ginger - 2 tsp
Grated nutmeg - 1 tsp
Ground allspice - 1 tsp
Cayenne pepper - 1 tsp
Salt - 8 tbsp
Sugar - 900g (2 lb)

  • Put the fruit and onions into a large pan and cover with water. Cook until tender. Liquidise or sieve into a large saucepan.
  • Add the malt vinegar, ginger, nutmeg, allspice, cayenne pepper, salt, and sugar. Cook on a low heat until reduced and thick.

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