These roll-up–style sauce sheets can be sliced and placed over meat while it’s cooking or used a little at a time in soups and stews for additional flavor.

1. Heat olive oil in a frying pan. Add onions; sauté until soft. If you like a sweeter sauce, sprinkle a few pinches of sugar on them as they sauté.

2. Put onions and all remaining ingredients in a large saucepan; bring to a boil. Stir regularly.

3. Reduce to a simmer. Continue to stir regularly over the next 2–3 hours until it reduces by about 1 cup. Increase simmering time for a thicker sauce with more concentrated flavors.

4. Place an even coating of the sauce on waxed paper or the fruit roll-up sheets of your dehydrator. For the latter, follow the manufacturer’s recommended temperature. If drying in the oven, set the temperature for 150 °F; cook until no longer sticky. This can take up to 12 hours depending on the environment.

5. Slice to preferred sizes. Wrap in waxed paper; store in a jar or food-storage bag for future use.

• MAKES 5 CUPS

• INGREDIENTS

• 1 tablespoon olive oil

• 2 large sweet onions, roughly chopped

• ½ cup tamarind paste

• 2 tablespoons garlic, minced

• 2 tablespoons ginger, minced

• ¼ cup tomato paste

• 2 tablespoons freshly cracked black pepper

• ½ cup dark corn syrup

• 1 cup black strap molasses

• 2 cups white vinegar

• 1 cup balsamic vinegar

• 1 cup dark beer

• ½ cup orange juice

• ¼ cup soy sauce

• 2 tablespoons coarsely ground mustard

• 2 tablespoons Liquid Smoke

• 2 cups low-fat beef stock

Not Just Brown Sauce Anymore

Brown sauce is a traditional condiment throughout Europe, like steak sauce in the United States. It began in the late 1800s as HP sauce, invented by Frederick Gibson Garton in England. Since then, it has taken on various flavors.