Brown Sauce

Name: Brown Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2¼ cups (520 ml)
Cuisine: French Classic
Ingredients: about 2 Tbsp (30 g) Butter; 3 Tbsp (25 g) Flour; 2 cups (500 ml) Beef Stock; 1 Tbsp onion (15 ml) Onion

Independent adaptation of a publicly published Tom Victor Gausdal recipe. Not affiliated with, sponsored by, or endorsed by Tom Victor Gausdal.

FINISHING SAUCE · MEATBALLS & ROASTED MEATS

In the published recipe, this is the finishing sauce for kjøttkaker (Norwegian meatballs).

Gausdal's brown sauce for Norwegian meatballs.

On the jar

BROWN

Method: stove
Yield: about 2¼ cups
Ingredients: 4

Stove sauce. Cook from the recipe

Ratio

Beef Stock 500 mlOnion 15 ml

Ingredients

Butterabout 2 Tbsp (30 g)
Flour3 Tbsp (25 g)
Beef Stock2 cups (500 ml)
Onion1 Tbsp onion (15 ml)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Brown Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Tom Victor Gausdal — published sauce recipes in the PantryFlex catalog. Bocuse d'Or silver 2005.

Originally published as Brun Saus (Kjøttkaker).

Adapted from a Tom Victor Gausdal recipe (Tom Victor Gausdal / Kamille/Klikk (husmannskost reprint)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Tom Victor Gausdal / Kamille/Klikk (husmannskost reprint) (published as “Brun Saus (Kjøttkaker)”). Full citation lives in Provenance.

Companion jar