Brown Sauce / Gravy

Cooking on a Swedish ship is not that hard, they’re easy to get along and nice to work with. One way to win their appetite and keep their stomach grawling is a nice and creamy sauce.{in Swedish brown sauce is “brun sås”}
My former Boss Captain Anders, encourage me to learn it the right way. He introduce an onboard training program to our company in which a senior swedish merchant navy cook comes onboard to teach us one on one for 4weeks.
I learn alot of swedish dishes from Chiefcook Wiberg Hasse which I’ll be blogging about on my future posts.
 

Photo by Nino Almendra
Photo by Nino Almendra

You will need;

4 Tbsp. unsalted butter
50g onion, finely chopped
50g fresh mushroom, sliced
4 Tbsp. plain flour{all-purpose}
1 cup. roast drippings{the tasty juice of your roast meat}
2 cup soup stock
1 tsp. Worscestershire{optional}
Salt and freshly ground pepper to taste

Direction;

Prepare all the required ingredients.
Melt unsalted butter on a sauce pan or a non-stick pan.
Sauté onion and fresh mushroom, add flour and stir to form a roux. Pour in roast drippings and stir with spiral whisk.
Add soup stock and stir. Pour Worscestershire and season to taste.

Before we start, lets play some nice music from -Passenger “Let her go”. I love the lyrics of this song, and it also fit this recipe. -“You only need the sauce when you have a roast” 😉

Melt butter on high heat.
Melt butter on high heat.
Finely chopped onion & sliced fresh button mushroom.
Finely chopped onion & sliced fresh button mushroom.
Throw it to the pan of melted butter.
Throw it to the pan of melted butter.
Sauté onion and mushroom  for  a minute.
Sauté onion and mushroom for a minute.
Hope you're enjoy the process as much as I'm enjoying the music playing on my galley. :cool:
Hope you’re enjoy the process as much as I’m enjoying the music playing on my galley. 😎
Add the flour.
Add the flour.
Reduce heat to medium, stir flour to form a roux.
Reduce heat to medium, stir flour to form a roux.
Pour in the roast drippings.
Pour in the roast drippings.
Stir it with spiral whisk{its the best tool to stir your sauce/gravy}
Stir it with spiral whisk{its the best tool to stir your sauce/gravy}
Pour in the soup stock.
Pour in the soup stock.
Transfer pan to very low heat, stir while slowly simmering.
Transfer pan to very low heat, stir while slowly simmering.
{Optional}Add some worcestershire sauce.
{Optional}Add some worcestershire sauce.
Season w/ salt to taste
Season w/ salt to taste
Freshly grind some black pepper.
Freshly grind some black pepper and we’re ready to go.
Transfer it to a sauce bowl.
Transfer it to a sauce bowl.
Better yet if it is available, transfer it to a gravy boat.
Better yet if it is available, transfer it to a gravy boat.
And Voilà!!! Now your  sauce/gravy is ready to coat any type of roast meat. You'll see the crew keep on coming back to your buffet table for the roast meat and brown sauce/gravy.
And Voilà!!! Now your sauce/gravy is ready to coat any type of roast meat. You’ll see the crew keep on coming back to your buffet table for the roast meat and brown sauce/gravy.
"An exquisite roast meat without a gravy is just stillborn" -nino.
“An exquisite roast meat without a gravy is just stillborn” -nino.
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