Brunsas (Swedish Brown Cream Sauce)
Brunsas (Swedish Brown Cream Sauce) - kvalifood.com
A cornerstone of Swedish home cooking. Brunsas is a roux-based sauce made with butter, flour, beef stock, and cream, often built in the same pan used for meatballs. Soy sauce is the traditional Swedish way to deepen color and add savory depth – not an Asian influence, just standard Swedish practice.
Makes ca. 500 ml (4 servings)
Ingredients
- 3 tbsp butter (or use pan drippings from meatballs plus butter to make up 3 tbsp)
- 3 tbsp all-purpose flour
- 500 ml beef stock
- 100 ml heavy cream
- 1 tbsp dark soy sauce
- salt, to taste
- black pepper, to taste
Directions
Melt the butter in a saucepan (or the skillet used for meatballs) over medium heat. Add the flour and stir constantly for about 1 minute until the roux is smooth and slightly golden.
Gradually pour in the beef stock in a thin stream while whisking continuously. Add about a quarter first – it will thicken quickly – then continue with the rest while whisking.
Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
Stir in the soy sauce. Add the cream and simmer for another 2 minutes. Season with salt and pepper. If too thick, thin with a splash of stock or water.
Notes
If serving with meatballs, build the sauce in the same pan. The browned bits add significant flavor and color.
Swedish “kolorit” (kitchen coloring) is the most traditional darkening agent, but soy sauce is widely used as a substitute.
Common Swedish additions: a small spoonful of blackcurrant jelly, a dab of Dijon mustard, or a pinch of allspice.
See Also
Brun Sovs (Danish Brown Gravy)
Classic Rakmacka Mayonnaise (Swedish Shrimp Sandwich Mayo)
Bearnaisesås (Swedish Bearnaise Sauce)
Brunsaus (Norwegian Brown Sauce)
