Swedish Brunsås (Brown Sauce)
A classic Swedish brown sauce that's rich, savory, and perfect for Swedish meatballs. This quick roux-based sauce combines butter, flour, broth, cream, and Worcestershire sauce for authentic flavor.
Ingredients
-
2
tbsp
butter
-
3
tbsp
all-purpose flour
-
2
c
chicken or beef broth
(or 1 cups water and 1 tbsp Better than Bouillon)
-
2/3
c
heavy cream
-
3
tsp
Worcestershire sauce
-
1/2
tsp
salt
-
1/8
tsp
fresh ground black pepper
Instructions
-
Heat a medium sauce pan over medium and melt butter.
-
Once butter is melted, add flour and stir/whisk vigorously to combine. Continue whisking until the roux has turned a golden brown (about 5 minutes).
-
Slowly whisk in broth and reduce until thickened, 5-8 minutes.
-
Whisk in cream, Worcestershire sauce, salt, and pepper. Continue to stir until combined, smooth, and thickened (5-8 minutes). The sauce should coat the back of a spoon.
-
If not serving immediately, be sure to cover or a skin will form.