Brown sauce

Russian sauce is a really easy Scandinavian classic that can be made with or without cream. Recipe my tips on how to jazz up brown sauce.dl meat stock OR 1 dl meat stock and 1 dl cream salt, sugar and black pepper

Tips: If you want a more bread-like/pähkinäy flavor to the brown sauce, toast the flour in a pan first. For a Swedish version of the brown sauce, add 1 tablespoon of soy.

Toss 1 tablespoon of butter in a sauce pan and start to heat. Peel and chop the onion into four chunks – add the chunks to the pan. Cook until the onions start to soften a little.

Stir in the wheat flour, fry a little, but be careful not to burn.

Add 2 dl of stock. Bring the sauce to the boil for a couple of minutes and then strain out the onions. Return the remaining stock to the pan and add a good spoonful. Add either a tablespoon of stock or cream. Allow to simmer for a while, taste and season. A pinch of sugar always makes the sauce taste good!

Remove from the heat and stir in 1 tablespoon of butter to give the brown sauce a nice shine.

At the end of the cooking time, the sauce is ready to serve.