Norwegian Brunsås
The Quirky Foodster Team
Ingredients
- Pan drippings from roasted or fried meat — 30 g (2 tbsp)
- All-purpose flour — 30 g (1/4 cup)
- Beef stock — 400 ml (1 2/3 cups)
- Heavy cream — 100 ml (1/3 cup + 1 tbsp)
- Soy sauce (for colour and depth) — 10 ml (2 tsp)
- Salt and pepper — to taste
Method
- Heat pan drippings in a saucepan over medium heat; whisk in flour to form a roux, cooking 2-3 minutes until light
- brown.
- Gradually whisk in beef stock, stirring continuously to avoid lumps.
- Simmer 10 minutes, stirring occasionally, until thickened.
- Stir in cream and soy sauce for colour and depth.
- Season with salt and pepper to taste.
Cultural Background: A dark, rich brown gravy built on pan drippings, stock and cream, brunsås is a beloved everyday Norwegian sauce served over meatballs (kjøttkaker) and other traditional Norwegian meat dishes.
Tips: • Using the actual pan drippings from the meat being served gives the sauce authentic depth. • A splash of soy sauce is a common home-cook trick for rich colour without excessive browning of the roux.
Variations: • Add sautéed mushrooms for a heartier version. • Use vegetable stock and omit drippings for a vegetarian version.
Storage: Refrigerate up to 3 days in an airtight container.
Reheating: Reheat gently over low heat, whisking in a splash of stock if too thick. Nutrition (per serving) Approx. 70 kcal, 1.5 g protein, 4.5 g fat, 5 g carbohydrate per 60 ml serving.
FAQs: What is brunsås traditionally served with? Kjøttkaker (Norwegian meatballs), meatloaf, and other everyday roasted or pan-fried meats. Can I make it without pan drippings? Yes, use extra butter and a splash of Worcestershire sauce as a substitute for depth.
- Pan drippings from roasted or fried meat — 30 g (2 tbsp)
- All-purpose flour — 30 g (1/4 cup)
- Beef stock — 400 ml (1 2/3 cups)
- Heavy cream — 100 ml (1/3 cup + 1 tbsp)
- Soy sauce (for colour and depth) — 10 ml (2 tsp)
- Salt and pepper — to taste
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