"Ophelia" > wrote in message
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>
>
> "dsi1" > wrote in message
> ...
>
>>> Did I see you say you brown and thicken your sauces with balsamic? Does
>>> that not make them rather sweet?
>>>
>>
>> It's not to thicken but it does a heck of a job of coloring a sauce.
>> Shoyu, Worcestershire sauce, and balsamic are great for that but it has
>> to be appropriate to the dish. I'm making some meat pie filling and I
>> will use some balsamic in there. I won't use very much because I don't
>> want it to taste like balsamic but I do want a slight tang and sweetness
>> in the pies.
>
> Ok I use gravy browning which gives good colour with just a few drops.
> See he
>
> http://www.cooksinfo.com/gravy-browning

Hmmm I ought to have added, never Bisto!!!! I was raised with that rubbish


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