Elevate the humble brown sauce to new heights with this umami-rich concoction of soy and miso. Drizzle this sophisticated sauce over perfectly seared pork belly, delicate vegetable dumplings, or a steaming bowl of rice for an unforgettable culinary experience.

Follow The Directions

01

Step

6 mins

Melt butter in a medium saucepan over medium-high heat. Add onion, celery, and carrot. Cook, stirring occasionally, until onion is translucent and softened, about 6 minutes. Reduce heat to medium-low. Gradually whisk in flour; cook, whisking constantly, until roux is deep brown and has a rich, nutty aroma, about 5 minutes. Whisk in tomato purée. Cook, whisking constantly, 1 minute.

02

Step

5 mins

Whisk in beef stock; add bay leaf, salt, and pepper. Bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until reduced by one-third (to about 2 1/2 cups) and mixture thinly coats the back of a spoon and holds a line when you draw a finger through it, about 45 minutes. Strain through a fine-mesh sieve into a bowl; whisk in soy sauce and miso.

For a vegetarian version, substitute the beef stock with vegetable stock.
Adjust the amount of miso paste to your preference. Start with 1 tablespoon and add more for a stronger miso flavor.
The sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Abbie Boylemonahan

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