Flavoring for gravy, soups, stews and a browning agent

29 Jun

While available on your local grocers shelf, a browning agent is rather easy to make.  This recipe will not only save you a little money, but is quite simply made.  It will brown pale skins, is wonderful in stews and generally an all around liquid meat seasoning.


  • 2 chopped onions
  • 3 pods of red pepper, chopped
  • 2 tablespoons brown sugar (may omit and replaced with an artificial sweetener)
  • 1 tablespoon celery seed
  • 1 tablespoon ground mustard
  • 1 teaspoon tumeric
  • 1 teaspoon black pepper
  • 1 teaspoon salt


Place all ingredients in a quart bottle and fill up with cider vinegar.  A tablespoonful of this mixed in a stew, on a steak or gravy will not only give you an added flavor but also a rich color.  I find the older this mixture gets, the finer the flavor.



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