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Light brown color for hot sauces

Light brown color for hot sauces

Sauces

A light brown, short-textured gravy, made with bones, carrots, onions, and herbs, perfect for drizzling over hot sauces. It can be stored in the refrigera…

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Recipe from KeFe, adapted by Recette de cuisine ·

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This homemade stock, which is easy to prepare, forms the basis for the hot sauces used in Hungarian cuisine.

Ingredients and directions

  • Prep time15 min
  • Cook time1 hr 45 min
  • Total2 hr
  • DifficultyEasy
  • CostBudget
  • Calories240 kcal/serving
  • Cooking methodMijotage
  • Estimated cost$11.13 $2.78 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 14, 2026.

Ingredients

4 people
  • $9.53
  • $0.06
  • $0.39
  • $0.21
  • $0.60
  • $0.08
  • $0.05
  • $0.18
  • $0.03

Prices from US supermarkets for 5 of 9 ingredients; Belgian prices for the rest.

Directions

  1. Heat the bones and carrots in oil. Pour in the wine and cold water, add the herbs and onion, and season with salt and pepper.
  2. Bring to a boil, add the tomato concentrate, and simmer uncovered over low heat for 1 hour and 45 minutes.
  3. Strain the mixture, then use the resulting liquid according to the sauce recipes. ≈ 3 min
  4. Store it, covered, in the refrigerator for 3 to 4 days. It can be prepared in the same way using chicken offal, lamb bones, or fish.

The bill

Light brown color for hot sauces

  • 500 g of beef or veal bones, cut into pieces$9.53
  • 1 tablespoon of oil$0.06
  • 1 medium-sized carrot, sliced$0.39
  • 1 onion$0.21
  • A few sprigs of parsley$0.60
  • 1 stalk of celery$0.08
  • 1 tablespoon of tomato paste$0.05
  • 5 cl of dry white wine$0.18
  • salt and pepper$0.03

Total$11.13

that's $2.78 per person

Estimated price; varies by store.

Equipment

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Nutrition per serving

Calories240 kcal
Fat11.8 g
Saturated fat3.7 g
Carbohydrates3.6 g
Sugars3 g
Fiber1.5 g
Protein27.2 g
Salt0.23 g

Before you start

Ingredients

  • 500 g of beef or veal bones, cut into pieces
  • 1 tablespoon of oil
  • 1 medium-sized carrot, sliced
  • 1 onion
  • One bay leaf
  • A few sprigs of parsley
  • 1 stalk of celery
  • One sprig of thyme
  • 1 tablespoon of tomato paste
  • 5 cl of dry white wine
  • 200 ml of cold water
  • salt and pepper

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