One sauce, poured into ten bottles
We pour one concentrated browning and seasoning sauce made from simmered vegetables, caramel color, and spices to give gravies, braises, and pan juices rich color and steady savor at the end of cooking.
Which shelf fits your kitchen
Ten formats across three shelves
Every bottle holds the exact same sauce poured for the home pantry, stockpot, or back room.
The home shelf
The 4 oz bottle and its multipacks. One bottle rides the door of the pantry for months of gravies.
6 formats
The stockpot shelf
The 32 oz bottle for kitchens that brown something every day. Same sauce, a quarter of the per-ounce price.
2 formats
The back-room shelf
The gallon jar and the twelve-bottle case, for cafeterias, caterers and anyone cooking by the hotel pan.
2 formatsBrowse all ten bottle sizes
Choose single bottles or kitchen packs suited to how often your household browns a pan.
How to choose your bottle
- 1
Check your cooking habits
Decide how often you make brown gravy, roast pans, soups, or marinades across a normal month in your home kitchen.
- 2
Count your pot drops
Use our drop counter tool to figure out how many drops your favorite skillet or stockpot needs each week.
- 3
Select the right shelf
Pick from the home shelf, the everyday thirty-two ounce workhorse, or back-room formats based on your total volume.
What each ounce works out to
| Format | Holds | Runs | Per ounce |
|---|---|---|---|
| 32 oz, case of 12 | 384 oz | $130.99 | $0.34/oz |
| 32 oz, pack of 2 | 64 oz | $29.00 | $0.45/oz |
| 1 gallon jar | 128 oz | $57.14 | $0.45/oz |
| 32 oz bottle | 32 oz | $17.24 | $0.54/oz |
| 4 oz, pack of 4 | 16 oz | $13.47 | $0.84/oz |
| 4 oz, pack of 10 | 40 oz | $46.83 | $1.17/oz |
| 4 oz, pack of 2 | 8 oz | $12.60 | $1.57/oz |
| 4 oz, pack of 3 | 12 oz | $20.50 | $1.71/oz |
| 4 oz, pack of 8 | 32 oz | $64.00 | $2.00/oz |
| 4 oz bottle | 4 oz | $12.64 | $3.16/oz |
Three constants of our kitchen
The recipe card
We follow the original handwritten card from the 1880s, simmering carrots, celery, cabbage, onion, parsley, turnips, and parsnips with caramel color, salt, and spices.
Drops as units
We measure strength in drops rather than glugs because seventy-six drops fill a whole teaspoon. A few drops change an entire cup of warm gravy.
One single sauce
We make only one formulation. The four ounce bottle on the pantry door holds the exact same liquid as the one gallon jug.
The thirty-two ounce kitchen workhorse
Our thirty-two ounce bottle is built for cooks who brown a pan every single day. It provides steady seasoning for busy households that keep a stockpot simmering on the stove all week long.
Calculate drops for your pot
Type your pot size into our drop counter to see the exact drop count needed. It removes all guesswork before you stand over the warm stove.
Rules for the stove and pantry
Do
- Dose your sauce strictly by single drops
- Stir the drops in at the very end
- Store the bottle on a dark dry shelf
- Stir thoroughly before judging color and savor
Hold off
- Never glug straight from the open bottle
- Do not add drops early in simmering
- Never refrigerate the bottle out of worry
- Do not judge flavor before stirring well
From a handwritten card to your kitchen stove
Our sauce began in the 1880s with the Palisade Manufacturing Company in West Hoboken, New Jersey, and was shown at the Paris Exhibition of 1889. We still simmer the same concentrated base of carrots, celery, cabbage, onions, parsley, turnips, and parsnips with caramel color, spices and salt together under two percent. That original formula remains untouched on our handwritten recipe card today.
A complete catalogue for every kitchen size
This catalogue presents all ten formats of our single browning and seasoning sauce. The sale itself happens with our retail partner, whose checkout takes over the moment you press a button here. Explore our drop counter and stovebook guides to learn how a few concentrated drops finish pan gravies, dark stews, and roasted meats.
We organize our catalogue across three distinct shelves to match your cooking space. Choose the four ounce bottle for home pantries, the thirty-two ounce workhorse for daily cooking, or back-room formats for large stockpots.
| Shelf | Who it feeds | Runs |
|---|---|---|
| The home shelf | The 4 oz bottle and its multipacks. One bottle rides the door of the pantry for months of gravies. | $12.60–$64.00 |
| The stockpot shelf | The 32 oz bottle for kitchens that brown something every day. Same sauce, a quarter of the per-ounce price. | $17.24–$29.00 |
| The back-room shelf | The gallon jar and the twelve-bottle case, for cafeterias, caterers and anyone cooking by the hotel pan. | $57.14–$130.99 |
Kitchen facts and arithmetic
- There are seventy-six drops in one standard teaspoon
- First poured by Palisade Manufacturing Company in the 1880s
- Made with carrots, celery, cabbage, onion, parsley, turnips, and parsnips
- Always stirred into hot liquid at the end of cooking
- Stores safely on a dark shelf with a tight cap
- One identical sauce available across ten bottle formats
Starting with our sauce
If you are new to our browning sauce, begin with a single four ounce bottle on the home shelf. It yields hundreds of drops, giving you plenty of sauce to master three-drop pan gravies and slow roasts.
Words from home stove cooks
My Thanksgiving turkey pan juices were pale and thin until three drops turned the gravy into a rich, deep brown finish.Sarah, Ohio
I stir a few drops into our Tuesday beef stew right before serving to bring out a steady savory color and aroma.Marcus, Pennsylvania
Adding six drops into my pork marinade gives the meat a deep roast color on the grill without burning the edges.Elena, Texas
Frequently asked kitchen questions
How many drops should I use for gravy?
Start with about three drops per cup of gravy. Stir completely before adding more, as the concentrated color and savory base spread quickly through warm liquids.
Does the bottle need refrigeration after opening?
No refrigeration is needed. Keep the cap turned tight and place the bottle on any dark pantry shelf, away from direct heat and sunlight.
What ingredients are simmered in the bottle?
The sauce is made of caramel color, water, vegetable base consisting of carrots, celery, cabbage, onion, parsley, turnips, parsnips, spices, and salt under two percent.
Where does my bottle purchase take place?
This website is an informational catalogue and dosing guide. When you select a format, the purchase itself completes with our retail partner.
Select your bottle and start cooking
Browse our ten bottle formats on the shelves above to find your match. Check the drop counter to measure your next pot with confidence.