Skarp Brun Skal - Norwegian Sharp Brown Sauce

A nice simple recipe for sauce that is good over beef, even chicken. In Norway, they would often add claret, sherry or wine to compliment pork, duck, etc. This is from a book of Norwegian Centennial Recipes (1825-1925). Enjoy!

• Ready In: 20 mins
• Yields: 2 cups

Ingredients

• 2  tablespoons butter
• 2  tablespoons flour
• 2  cups  brown stock (beef) or 2  cups  pan drippings
• 1  teaspoon dry mustard
• 1  dash cayenne pepper

Directions

1. Melt butter in saucepan. Add flour and cook until light brown.
2. Add stock gradually and cook about 10 minutes.
3. Add seasonings and serve.