Skarp Brun Skal - Norwegian Sharp Brown Sauce
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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:
- 20mins
- Yields:
- Units:
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
- Melt butter in saucepan. Add flour and cook until light brown.
- Add stock gradually and cook about 10 minutes.
- Add seasonings and serve.
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