Brunsaus (Norwegian Brown Sauce)
Brunsaus (Norwegian Brown Sauce) - kvalifood.com
A simple, unpretentious sauce from Norwegian home cooking. Butter and flour are browned together to form a dark roux, then thinned with warm stock. That browning of the roux is the defining step – it provides both color and nutty flavor.
Makes ca. 500 ml (4 servings)
Ingredients
- 3 tbsp butter
- 3 tbsp wheat flour
- 500 ml dark meat stock (or beef broth), warmed
- salt, to taste
- black pepper, freshly ground, to taste
Directions
Melt the butter in a heavy-bottomed saucepan over medium heat. Let it foam and begin to turn golden brown, about 2 minutes.
Add the flour and stir continuously for 3-4 minutes until the roux reaches an even, nutty brown color. Do not let it burn.
Remove from heat briefly. Add the warm stock in small additions (about 100 ml at a time), whisking thoroughly between each addition. Return to medium heat after the first couple of additions.
Bring to a gentle simmer and cook for 10 minutes, stirring occasionally. The sauce should thicken enough to coat the back of a spoon. Season with salt and pepper.
Notes
If serving with meatballs or roasted meat, make the sauce in the same pan to incorporate the fond.
For a milder, lighter sauce, replace 150 ml of the stock with whole milk (a recognized Norwegian variant).
If the sauce is not dark enough, a small splash of dark soy sauce will deepen the color.
Traditionally served with kjottkaker (meatballs), medisterkaker, or roasts alongside boiled potatoes and lingonberry jam.
See Also
Brun Sovs (Danish Brown Gravy)
Classic Rakmacka Mayonnaise (Swedish Shrimp Sandwich Mayo)
Bearnaisesås (Swedish Bearnaise Sauce)
Brunsas (Swedish Brown Cream Sauce)
