Collection of Western Serving Sauces Recipe (includes different varieties ideas)

Brown sauce is made from thickening the fats that have dripped from cooking meats. Here is a list of varieties that have been stirred up by us.


Simple Brown Sauce Ingredients
Residual sauce and oil from the pan fry meat
1 tablespoon of Flour
100ml Liquid (Filtered Water / Chicken Stock / Beef Stock)
Salt and Pepper to taste

After taking out the meat from the pan, pour in Liquid and bring to a simmer then add in the Flour, Salt and Pepper. Once most of the Flour is absorbed, heat the pan to low heat and stir the mix until it's brown - it takes about 1 minute. When you open the lid, stir to blend the mix so that it looks like gravy. Add more water if you need to thin it, or allow the pan to evaporate the water if it looks too watery.

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Below are my creations: All here to share! Will update more soon and hopefully add on the step by step guide photos. Below are the experimented best measurements & other required ingredients.

Red Wine Sauce Ingredients
Residual sauce and oil from the pan fry meat
50ml of Red Wine
50ml Liquid (Filtered Water / Chicken Stock / Beef Stock)
1 tablespoon of Flour
Salt and Pepper to taste

Mushroom Sauce Ingredients
4 tablespoons of Button Mushroom
Residual sauce and oil from the pan fry meat
100ml Liquid (Filtered Water / Chicken Stock / Beef Stock)
1 tablespoon of Flour
Salt and Pepper to taste

Black Pepper Sauce Ingredients
2 tablespoons of Ground Black Pepper
Residual sauce and oil from the pan fry meat
100ml Liquid (Filtered Water / Chicken Stock / Beef Stock)
1 tablespoon of Flour
Salt and Pepper to taste

Brandy Brown Sauce Ingredients
Residual sauce and oil from the pan fry meat
1 tablespoon of Flour
50ml Brandy
50ml Liquid (Filtered Water / Chicken Stock / Beef Stock)
Salt and Pepper to taste

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~