Macaroni Casserole
60 min · 1506 kcal · Nordic
Brun Sås
The everyday Nordic brown sauce: a slowly browned butter roux let down with well-flavoured brown meat stock, simmered until glossy, then rounded off with a little cream and redcurrant jelly. Served over meatballs, roast pork or boiled potatoes.
Instructions
- Pour 250 ml of brown beef stock into a small saucepan and bring it just to a bare simmer, then keep it hot at the side of the hob. Adding hot stock to the roux is what keeps the sauce free of lumps.
- Melt 12 g of butter in a heavy-based saucepan over medium heat until it foams and the foam begins to subside. Scatter in 12 g of plain flour and stir with a wooden spoon to a smooth paste.
- Cook the roux over medium-low heat for 4-5 minutes, stirring constantly and scraping the base, until it stops smelling raw, foams evenly and colours to a pale hazelnut brown. Do not let it catch or turn black, a burnt roux makes a bitter sauce.
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227kcal
7gprotein
15gcarbs
16gfat
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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