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Erik Lundström

Swedish Meatballs Sauce (Brunsås)

A classic Nordic brown gravy made from butter, flour, stock, and cream, gently simmered until smooth and deeply savory. This traditional Scandinavian sauce is an essential companion to meatballs, roasts, mashed potatoes, and festive holiday meals.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 people
Course: Side Dish
Cuisine: Nordic
Calories: 100
Ingredients Method

Ingredients
  

  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • ¾ - 1 l (3-4 cups) beef stock
  • salt and freshly ground black pepper
Optional flavours reflect the region:
  • Cream and soy sauce For Swedens creamier version
  • Vinegar and sherry Give Danish brun sovs a sweet‑sour edge
  • Sugar colouring or brunost Norwegians might add sugar colouring or stir in a slice of brown cheese for depth
  • Soy sauce and mustard Finnish cooks sometimes finish with soy and Dijon mustard

Method
 

Step‑by‑Step Instructions
  1. Brown the butter and flour. Melt the butter in a heavy saucepan over medium heat. Whisk in the flour and keep stirring. The colour should change from pale gold to nutty brown and smell like toasted nuts—this can take 6–10 minutes.
  2. Splash in the stock. Slowly pour in hot stock, a ladle at a time, whisking constantly. The roux will sputter and hiss before relaxing into a smooth sauce. Keep adding stock until you reach a gravy consistency that coats the back of a spoon.
  3. Season and customise. Taste the sauce and add salt and pepper. Swirl in cream and soy for a Swedish/Finnish feel, a splash of vinegar and sherry for Danish brun sovs, or a spoonful of brunost for Norwegian richness. Let the gravy simmer gently for 5–10 minutes to marry the flavours.
  4. Serve warm. If the gravy thickens on the stovetop, whisk in a bit more stock. Refrigerated gravy thickens; reheat gently with a splash of stock or water.
Tips for Perfect Brown Gravy
  1. Brown the roux properly. Patience during the browning stage develops the deep colour and nutty flavour characteristic of brun saus.
  2. Use good stock. Homemade or high‑quality store‑bought stock enhances the taste. Beef or veal stock works for most recipes; chicken stock gives a lighter flavour.
  3. Adjust thickness. If the gravy is too thick, whisk in extra stock or cream; if too thin, let it simmer longer or add a slurry of flour mixed with cold water.
  4. Season to taste. Soy sauce, Worcestershire, black currant jelly or cream can all tweak the flavour to suit your favourite Nordic dish.