Brown sauce is one of the basic sauces of Finnish cuisine.
A successful brown sauce requires patience. RIITTA HEISKANEN
This sauce is worth learning. When you know how to make brown sauce, you can get it by modifying many dishes. You can add to the sauce, for example, meatballs, snacks, pork strips or eat the sauce as it is with boiled potatoes.
Making brown sauce is not difficult. It just takes patience.
When making brown sauce, the most important thing to remember is that the wheat flour must be really brown. So don’t be afraid to brown the flour properly.
As a rule of thumb, you should consider that the color of the sauce you get is how long the flour is in the pan. So the browner the better. However, do not burn the flour until black. Temperance is key when browning flour. The line between perfect and burnt is fine.
The preparation of the sauce starts with browning the wheat flour. You can use either butter or oil as fat.
The butter-flour mixture should be soft and moist. If the mixture dries out, add more fat. The liquid added to the flour during the enlargement must be hot so that the flour does not clump.
In addition, the sauce must be mixed vigorously when the liquid is added to the flour.
Brown sauce
1/2 l meat broth (seasoned with garlic and thyme)
40 g wheat flour
40 g of oil
(onions)
salt
1. Boil the spice broth and leave it in its own pot to wait. Use tweezers to lift the noodles out of the broth. Meanwhile, heat the oil in another pan. Add the flour to the hot oil. Brown the flour, stirring all the time.
2. Pour the spice broth into the brown flour. If you want, you can add chopped onion to the sauce at this stage. Season with salt and pepper. Eat with meatballs or as nakki or minced meat sauce.
Recipe: chef Heikki Liekola
Tip!
1. A spoon is a good tool if the flour tends to stick to the edge of the pot.
2. If you are afraid of lumps, you can finally strain the sauce.
Watch the video to see how dark the flour should be browned:
The story was originally published on 26 November 2024.