DCHP-2
browning DCHP-2 (June 2016)
Non-Canadianism
n.
a prepared mixture used to give gravy a brown colour.
The OED-3 includes citations from as early as 1769, and the term gravy browning is not restricted to Canada or even the UK (see Chart 1). The high frequency in New Zealand indicates that the term has been preserved in some Commonwealth countries. The BBC reference indicates that in Britain, it was "popular in the first half of the twentieth century, but is not widely used nowadays" and is becoming less widely available (see BBC reference).
See also COD-2, s.v. "browning", which is marked "Cdn & Brit", and OED-3, s.v. "browning" (n.2 2), W-3, s.v. "browning" (2).- 1946 A brown sauce is unusual with cauliflower, but excellent if it is made with really good stock; I like half chicken stock (or soup) and half rich top milk or cream, as the liquid, the flour being well browned in the fat (another good place for bacon dripping) and sometimes a little gravy browning added. Play around with flavors of sauces like this -- you may be surprised and delighted with some of the effects you will achieve.
- 1982 Diluted gravy browning liquid, powdered gravy mix, or chili sauce can be used for a darker color.
- 2003 The sauce is optional. Browning is sold in supermarkets; it just adds colour to sauces and gravies.
- 2007 Bottled browning, used to intensify the brown of gravy, is made from caramelized sugar.
References:
- BBC "Food: Gravy browning recipies" Accessed 15 Nov. 2013
- COD-2
- OED-3
- W-3
Images:
Chart 1: Internet Domain Search, 11 Sep. 2013
- 1946 A brown sauce is unusual with cauliflower, but excellent if it is made with really good stock; I like half chicken stock (or soup) and half rich top milk or cream, as the liquid, the flour being well browned in the fat (another good place for bacon dripping) and sometimes a little gravy browning added. Play around with flavors of sauces like this -- you may be surprised and delighted with some of the effects you will achieve.