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Brown Gravy/Sauce

Brun Sauce

This gravy could almost be considered the national gravy of Denmark. In traditional Danish cooking this gravy was served with almost every meal, and it was almost unheard of to serve potatoes without this gravy.


  • 4 tablespoons Danish butter
  • 4 tablespoons flour
  • 3 cups beef stock (Peasants would often use the water from boiled potatoes instead of beef stock, however we do recommend using beef stock.)
  • 3 tablespoons white vinegar
  • Salt and pepper
  • 3 tablespoons sherry
  • Coloring to darken the gravy (Optional)


  • Melt butter over low heat in a pot.
  • Add flour and stir until smooth.
  • Add half of the meat stock slowly while constantly stirring
  • Add rest of the stock with vinegar and boil slowly, while constantly stirring
  • Add pepper and salt.
  • Add sherry at the very end, just before removing from heat.
  • Remove from heat, allow gravy to cool for 4-5 minutes while stirring constantly.

Serve with almost any type of beef and white potatoes.

LastUpdate: 2015-12-06 22:28:09