One of the four mother sauces of classical French cuisine, the Brown Gravy Mix is rich, concentrated stock made from beef and veal bones, vegetables and tomato paste, with flour, and can either be used by itself of as a base for other sauces.

Offering the convenience of easy preparation, storage and portion control; the versatility to create a variety of sauces; authentic flavour that’s as good as preparing the Brown Gravy Mix   from scratch but is far cheaper with none of the time and labour involved; and consistency in flavour and texture, the Brown Gravy Mix is already a staple dry store ingredient for chefs in all types of kitchens.

The Brown Gravy Mix can be used in gravies or other sauces, stews, curries and pies to add a rich and authentic flavour to chefs’ creations.

PREPARATION

1) Dissolve 50g of the Brown Gravy Mix in 500ml of water.

2) Allow to boil and simmer for 3 minutes, stirring constantly with a whisk.