Other than color, brown sauce is usually based on meat stock while white sauce is milk based.
1) Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more.
2) Add the tomatoes, vinegar, sugar, and salt and bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 950ml, about 25 minutes. Season with pepper to taste. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month.
The flavour of brown sause is a cheese based condiment with a hint of brown
Jerk Sauce
No, browning is a cooking method. Soy sauce is a condiment.
Gravy Master is a substitute for Kitchen Bouquet. Both are a browning sauce used to caramelize the outside of the meat.
No. The sausage will only partially cook, and therefore would be dangerous to eat. For maximum flavour you should fry the sausages until they are almost done, and them add them to the sauce
* Bechamel sauce(White Sauce) * Espagnol Sauce(Brown Sauce) * veloutes Sauce * Tomato Sauce * Mayonnaise Sauce * Hollandaise Sauce
* Deep frying foods * Making salad dressings * Browning foods (stovetop chicken, etc) * Baking cakes (although substituting apple sauce for oil makes them moister)
Perhaps you mean the expression "What's sauce for the goose is sauce for the gander"?
Most browning reactions don't occur much under 300°F or so, while watery liquids (including tomato puree) will boil at around 212°F. It's difficult to get a sauce's temperature much above that point without concentrating its non-water constituents.
pink sauce
Sauces (no apostrophes)
rojo chili sauce is red chilis sauce, which is sauce made of red chiles
Bolognese sauce is meat sauce.
Extra sauce will give you more sauce than just the usual amount of sauce.