172.Brown sauce : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

To make 1/2 pint / 280 ml of sauce

3/4 pint / 425 ml vegetable stock

1 oz / 25 g cornflour

2 tablespoons cold water or red wine

salt to taste

white pepper to taste


  • Boil the stock in a heavy bottomed saucepan.

  • Mix the cornflour to a thin paste with

    cold water or red wine.

  • Use a whisk to ensure the cornflour paste mixes well with the vegetable stock. The stock should thicken almost immediately.

  • Whisk in any extra ingredients - see variations below.

  • Turn the heat down and simmer for 12 minutes
  • Mushroom sauce: add 2 oz / 60 g of chopped mushrooms.

  • Tomato sauce: add 3 tablespoons of tomato puree and 1 tablespoon of chopped basil leaves at the simmering stage.

  • Garlic and herb sauce: add 4 cloves of crushed garlic and a selection of chopped fresh herbs.

  • Orange sauce: add the zest of one orange and the juice of one lemon.