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@palnes palnes/Brunsaus.md
Last active Aug 29, 2015

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Brunsaus

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:

  • salt
  • pepper
  • ginger
  • nutmeg
  • 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.

Not your Swedish meatballs

  • 500 grams of ground Viking beef of dead cow, no swedish swine!
  • 1 valhalla egg
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • salt
  • pepper

Fry in pan to create surface, then boil them for 20 minutes in a bullion. Or for 20 minutes in the brown sauce.

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