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Brown Sauce with Vegex
1 small onion, cut fine 2 tablespoons oil 1/4 cup flour 1 pint boiling water 1 teaspoon vegex 3/4 teaspoon salt Cook the onion in the oil, stirring, till light brown, mix the flour with the onion and oil, then stir in the boiling water. Add the vegex and salt, and cook two minutes. Strain, if desired, to remove the onion. Chili Sauce--No. 1 1 quart canned tomatoes or the same quantity of fresh tomatoes 2 large onions, finely chopped 1 tablespoon sugar 1 teaspoon celery salt 1 teaspoon salt 1/2 cup lemon juice Rind of 1/4 lemon.
Mix all the ingredients except the lemon juice, then cook slowly till reduced one half. Cool, add the lemon juice, and it is ready to serve. This may be put through a fine colander, and will then be more like catsup. Chili Sauce--No. 2 1 1/4 quarts tomatoes 2 onions, chopped 2 green sweet peppers, chopped 2 canned pimientos 1/4 cup brown sugar 0 bay leaves 2 1/2 teaspoons salt 1/2 teaspoon thyme 1/2 cup lemon juice Cook together for twenty or thirty minutes all the ingredients except the lemon juice. Cool, and add the lemon juice.
A quick meatless brown sauce built on a browned onion roux and a spoonful of yeast extract. It comes together in under ten minutes and makes about a pint.
- VegexVegex was a concentrated brewers'-yeast extract sold in the United States from about the 1920s as a meatless flavour base, and it is hard to find today. Marmite, Vegemite or any dark yeast-extract paste stands in one for one; a teaspoon of vegetarian bouillon paste also works, though it is milder.
- SaltYeast extracts are extremely salty and vary a great deal between brands. Add the 3/4 teaspoon of salt only after the extract has dissolved and you have tasted the sauce.
- Browning the onionMuch of the colour of the finished sauce comes from this step. Cook the onion in the oil over medium heat until it takes colour, as the recipe's 'light brown' directs, and keep it moving so the pieces colour rather than scorch.
- The roux1/4 cup flour to 2 tablespoons oil is a lean, slightly dry roux. Let it cook a minute or two with the onion before the liquid goes in, or the sauce will taste of raw flour.
- Adding the waterBoiling water hitting a hot roux will sputter and steam. Add it in stages, whisking hard between additions, and the sauce will smooth out.
- Cooking timeTwo minutes at a simmer is the minimum for the starch to swell and lose its rawness. Five is better if the sauce still tastes floury; add a splash of water if it tightens too much.
- Yield and useA pint, enough for four to six servings over nut roast, lentil loaf, mashed potato or steamed vegetables. Strain only if you want a glossy pouring sauce; left unstrained it has more body.