Liquid gravy coloring

Liquid gravy browning is a culinary ingredient primarily used to give a dark and appetizing tone to sauces, especially gravy, which is a thick sauce made from meat juices and broth. This coloring does not significantly alter the dish's flavor but rather enhances its visual appearance, making sauces look richer and more appealing.

The origin of liquid gravy browning dates back to the need to enhance the color of traditional English and American sauces, although today it is widely used in various cuisines to maintain the appearance of dishes, especially in preparations based on roasted meats, stews, and casseroles.

Regarding its properties, this coloring is generally a liquid concentrate made from natural or synthetic extracts that provide a uniform and stable dark color when cooking. It is low in calories and does not provide significant nutrients; its function is primarily aesthetic.

In different Spanish-speaking countries, liquid gravy browning may be known by synonyms such as liquid sauce coloring, meat coloring, or simply gravy coloring. In some regions, it is also called sauce darkener or dark sauce coloring.