Bratensauce

Name: Bratensauce
Prep time: 30 min
Total time: 1 h 25 min

December 25, 2023

Prep 30 min Total 1 hr 25 min

Bratensauce - kvalifood.com

Bratensauce is a German pan gravy. Unlike a quick gravy made from roast drippings, this version is built from scratch with smoked bacon, mirepoix, and a flour roux, then simmered long enough to develop deep flavor. It is thicker and more deeply colored than French jus – designed to coat dumplings, Spatzle, and potatoes.

Makes ca. 500 ml

Ingredients

100 g smoked bacon lardons (Speck), finely diced
1 large onion (ca. 150 g), finely diced
1 medium carrot (ca. 100 g), finely diced
1 celery stick (ca. 30 g), finely diced
20 g butter
2 tbsp plain flour
1.5 tbsp tomato puree
500 ml dark beef stock, warm
100 ml dry red wine (optional)
1 bay leaf
2 sprigs fresh thyme (or 1/2 tsp dried thyme)
salt
freshly ground black pepper
1/2 tsp sugar

Directions

Render the bacon in a wide saucepan over medium heat for 8-10 minutes until golden and the fat has melted out.

Add the butter, then the onion, carrot, and celery. Cook 5-7 minutes, stirring occasionally, until softened and lightly browned.

Sprinkle the flour over the vegetables and stir. Cook 1-2 minutes until the flour smells nutty and turns light golden.

Stir in the tomato puree. Cook 1 minute to reduce its raw taste.

If using wine, pour it in and scrape up any browned bits from the bottom. Let it reduce by about half.

Gradually add the warm stock, stirring constantly to prevent lumps. Add the bay leaf and thyme.

Bring to a gentle simmer. Cook uncovered over low heat for 45-60 minutes, stirring occasionally, until reduced and glossy.

Strain through a fine-mesh sieve into a clean saucepan, pressing on the solids. Discard the solids.

Season with salt, pepper, and sugar. If too thin, simmer uncovered a few more minutes. If too thick, thin with a splash of stock.

Serve hot over roast meat, Klosse, Spatzle, or mashed potatoes.

Notes

If you have actual roast drippings, use them instead of the bacon. Skim excess fat from the roasting pan, leaving about 2 tbsp, and start at step 3.
The long simmer is what distinguishes a good Bratensauce from ordinary gravy. Do not rush it.
Stores well: refrigerate up to 4 days, freeze up to 3 months.
For a richer finish, swirl in 1-2 tbsp cold butter off heat, or stir in a spoonful of sour cream.
Crushed juniper berries (2-3) and allspice (2 grains) are good additions when serving with game or pork.