Brown sauce

In classical French cuisine, brown sauce is a fundamental component made from a meat stock base, thickened by reduction and sometimes with the addition of a browned roux. The most renowned example is the espagnole sauce and its richer variant, demi-glace.

In Scandinavia, particularly Denmark, brown sauce (known as brun sovs) is a cherished staple. It is made from a meat stock base, thickened with a roux, and given its characteristic color with brun kulør or madkulør. Variations of this sauce include mushroom, onion, and herbed versions.

Norway has its own take on brown sauce, called brun saus. It's similar to the Danish version but often includes browned butter and wheat flour. Norwegians might also add food coloring, soy sauce, and brown cheese for additional flavor.

In Sweden (brunsås) and Finland (ruskeakastike), a lighter version of brown sauce is popular, particularly with meatballs. This sauce is made with a dark brown roux, stock, and cream, and is seasoned with black pepper. Sometimes, additional ingredients like soy sauce, blackcurrant jelly, apple sauce, onions, mustard, allspice, and tomato puree are added for a unique twist.

These delectable brown sauces can also be conveniently found in stores, either ready-to-use or in dehydrated form.