What gravy browning means
Gravy browning is a thin, very dark brown liquid used to darken the colour of gravies, sauces, stews, soups and casseroles. It is made mainly from caramel colouring, which is sugar cooked until it is deeply caramelised, mixed with water and salt. It adds a rich colour but very little flavour, so it is used to make home-made gravy look darker and more appetising, especially when there are few meat juices to colour it naturally.
Only a few drops are needed, and it is added gradually until the colour looks right, because too much can make the gravy look almost black and add a slightly bitter edge. Gravy browning has long been a standard item in British kitchen cupboards. It is also used in some recipes for rich fruit cakes and Christmas cakes, where it deepens the colour of the cake mixture, and occasionally in brown bread and puddings.
It is different from gravy granules, the instant gravy mix that thickens, flavours and colours hot water, although both are often found side by side in supermarkets. Cooks who prefer not to use it can darken gravy by browning meat and onions well, adding a dash of soy sauce or using a dark stock. You will see gravy browning in traditional British recipes for gravies, stews and cakes.