Best 4 Judys Brown Sauce Recipes
Judy's brown sauce, a culinary delight originating from the United Kingdom, has captivated taste buds for generations. Its rich, savory flavor and enticing aroma make it an indispensable companion to various delectable dishes, ranging from hearty roasts to succulent grilled meats. While its simplicity grants accessibility to home cooks of all skill levels, the nuances of preparation hold the key to unlocking the sauce's full potential. Embark on a culinary journey as we explore the secrets behind crafting the perfect Judy's brown sauce, ensuring it becomes a staple in your kitchen repertoire and a cherished family tradition.
Here are our top 4 tried and tested recipes!
JUDY'S BROWN SAUCE
Great with meatloaf, or any meats. Made with plums, apples, and onions basically.
Provided by luvz2cook
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 6h
Yield 200
Number Of Ingredients 13
Steps:
- Working in batches, place the apples, plums and onions into the work bowl of a food processor, and grind until fine. Transfer the ground fruit and onions into a large pot, and stir in the malt vinegar, sugar, salt, Worcestershire sauce, garlic, ginger, nutmeg, allspice, and cayenne pepper until the mixture is well combined. Bring to a simmer over low heat, and simmer until brown and thickened, about 3 to 4 hours.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the sauce into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot, and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 31.7 calories, Carbohydrate 8.1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 9.2 mg, Sugar 6.9 g
JUDY'S BROWN SAUCE
Great with meatloaf, or any meats. Made with plums, apples, and onions basically.
Provided by luvz2cook
Categories Sauces
Time 6h
Yield 200
Number Of Ingredients 13
Steps:
- Working in batches, place the apples, plums and onions into the work bowl of a food processor, and grind until fine. Transfer the ground fruit and onions into a large pot, and stir in the malt vinegar, sugar, salt, Worcestershire sauce, garlic, ginger, nutmeg, allspice, and cayenne pepper until the mixture is well combined. Bring to a simmer over low heat, and simmer until brown and thickened, about 3 to 4 hours.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the sauce into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot, and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 31.7 calories, Carbohydrate 8.1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 9.2 mg, Sugar 6.9 g
JUDY'S MEAT BALL RECIPE
My mother in law was named Judy . ( she passed away a few years ago..)and this recipe caught my eye because it reminded me of a meatball recipe that she used to make. It is here for safe keeping-from a vintage recipe website. I would make this as an appetizer or serve this over rice.
Provided by petlover
Categories Meat
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix first 8 ingredients and shape into balls. The meatballs should be a smidge smaller than a golf ball, just a little bigger than bite size.
- Put in a 3 Quart baking dish, heaped on top of each other (or a crock pot will be just fine too. ) Set aside, do not cook yet.
- In a medium sauce pan, cook one can jellied cranberry sauce and 1 bottle chili sauce. Add brown sugar and lemon juice .
- Cook over low heat until cranberry sauce dissolves.
- Pour over the meat balls
- Bake at 350 for 45 to 60 minutes.
Nutrition Facts : Calories 543, Fat 13.2, SaturatedFat 5.1, Cholesterol 120.2, Sodium 1640.3, Carbohydrate 75, Fiber 6.6, Sugar 53.1, Protein 28.7
JUDY'S CONEY SAUCE
A great coney sauce that my best friend Judy created one evening. It's on the sweeter side of life and oh so delicious! Hope you enjoy it as much as we did. :)
Provided by Silent Rain
Categories Sauces
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Cook hamburger, onion and green pepper in a skillet until hamburger is cooked and onions and green pepper are tender.
- Stir in sugar and the two cans of sloppy joe sauce.
- Place all in a slow cooker on low setting until ready to serve.
- The longer it sits warming in the slow cooker the thicker it gets.
Nutrition Facts : Calories 88, Fat 4.3, SaturatedFat 1.6, Cholesterol 25.4, Sodium 25.4, Carbohydrate 4, Fiber 0.2, Sugar 3.5, Protein 7.9
Tips:
- To make a smooth and flavorful brown sauce, start with a good quality beef stock. You can use store-bought or homemade stock.
- Brown the meat well before adding it to the sauce. This will help to develop the flavor and color of the sauce.
- Add a variety of vegetables to the sauce, such as onions, carrots, celery, and mushrooms. This will add flavor and texture to the sauce.
- Use a good quality red wine for the sauce. A dry red wine will add depth and flavor to the sauce.
- Simmer the sauce for at least 30 minutes, or longer if desired. This will allow the flavors to meld and develop.
- Season the sauce to taste with salt and pepper.
Conclusion:
Brown sauce is a versatile and delicious sauce that can be used to enhance a variety of dishes. It is perfect for beef, pork, chicken, and fish. It can also be used as a base for other sauces, such as gravy and barbecue sauce. With a little practice, you can easily make a delicious brown sauce at home.
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