For roughly a liter of sauce:
- 3 tablespoons Butter
- 3 tablespoons Flour
- Half liter of meat bullion
- 1 1/2 deciliter of Chreme Fraiche
- 1/2 Onion, chopped
Spice to taste with:
- For lamb, duck, turkey and game: 5 einerbær, chopped fine
Melt 3 tablespoons of butter in a pot. When melted, add 3 tablespoons of wheat flour and stir until the dough turns brown.
Add a half liter of meat bullion, little by little, stirring, when it thickens add more bullion.
Add the onions, chreme fraiche, any stock from preparing the meat, and taste to satisfaction with spices.