Mary Sauce

Mary sauce is created for an easier brown batch sauce; it takes 1.5 hours to make is second best in taste, the Beef Glaze is the best top quality restaurant tasting sauce, it takes 10 hours of simmering and 2 hours of initial roasting and finish with straining the bone broth, is the next challenge after Mary sauce.

Mary sauce is made from onions and a blend of other sauces, is like a gravy without the commercial taste, it does not taste of onions is good enough for many people’s brown batch sauce.

Mary sauce goes well with steaks, most roast meats is also used in braise dishes as a thickening base liquid.

Ingredients

Halve recipe

- Brown onions 1kg before peeling
- Shitake mushrooms mid-large 5 with 500ml warm water
- Worcestershire Sauce 2T
- BBQ Sauce low in sugar 2T
- Dark Soy sauce 3T
- Arborio Rice powder 50g whole and ground to fine
- Red wine 500ml
- Supreme Tomato Sauce 200ml
- Stevia or castor sugar 2 tablespoons

- After cooking 250ml ice & cold water to cool down
- Adjust the sauce colour with 4T of dark soy.

After the jet process comes to 1800g

Jet process is a method using a high-speed shake blender like a NutriBullet 900W+, the high-speed blender will process the onion mixture to a fine smooth sauce, normal food blender can’t achieve the same velvety texture.

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Full recipe

- Brown onions 2kg before peeling
- Shitake mushrooms mid-large 10 with 1000ml warm water
- Worcestershire Sauce 4T
- BBQ Sauce low in sugar 4T
- Dark Soy sauce 6T
- Arborio Rice powder 100g, whole and ground to fine or 100g of cornflour slurry
- Red wine 1000ml
- Supreme Tomato Sauce 400ml
- Stevia or castor sugar 4 tablespoons

- After cooking 500ml ice & cold water to cool down
- Adjust the sauce colour with 8T of dark soy.

After the jet process comes to 3600g