Brown sauce (saus steak) White sauce atau veloute, brown sauce, dan hollandaise sauce adalah saus dasar yang bisa dikembangkan jadi banyak jenis saus lain. Misalnya, brown sauce dicampur dengan jamur untuk jadi saus jamur. "Pertama ada veloute, itu adalah white sauce yang berasal dari kaldu. In classical French cuisine, a brown sauce is generally a sauce with a meat stock base, thickened by reduction and sometimes the addition of a browned roux, similar in some ways to but more involved than a gravy.

Bahan membuat Brown sauce (saus steak)

  1. 5 siung of bawang putih.
  2. 5 siung of bawang merah.
  3. 2 sdm of tepung terigu.
  4. 2 sachet of saori saus tiram.
  5. 1 sdt of merica bubuk.
  6. 400 ml of air.
  7. 1 sdm of kecap manis.
  8. sesuai selera of Garam, gula, dan kaldu bubuk.
  9. 2 sdm of margarin (utk menumis).

Langkah Membuat Brown sauce (saus steak)

  1. Rajang bawang putih dan bawang merah.
  2. Tumis bawang putih dan bawang merah sampai layu dan harum..
  3. Kecilkan api, masukkan tepung terigu dan aduk..
  4. Masukkan air sambil diaduk.
  5. Masukkan saori saus tiram, kecap manis, lada putih, garam, gula dan kaldu bubuk.
  6. Koreksi rasa dan kekentalan.

It is made with carrots and onions, white pepper and maida flour. Melted sugar is also added to add sort of sweetness which works fine when added to steak. Slice the steak against the grain and drizzle the sauce on top to serve. In other words: the short way, not the long way. Brown sauce, a British and Canadian favorite condiment, can sometimes be hard to come by.

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