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Brun sovs (Danish brown sauce gravy

You can't have meatballs or roast pork without it!
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Ingredients
  

  • 60 g of butter
  • 60 g plain flour
  • 200 ml milk
  • 600 ml of water, including potato cooking water or the liquid from under your roast pork
  • Beef stock cubes
  • Gravy browning
  • Redcurrant jelly or a sprinkling of sugar
  • Salt and pepper

Instructions
 

  • Melt the butter in a large heavy based pan until it is golden and foaming.
  • Add the flour and whisk, whilst continuously adding milk and stirring vigorously to avoid any lumps.
  • Pour in the rest of your liquid. If making frikadeller with boiled potatoes, use the potato cooking water; however at Christmas the stock from underneath the pork can be used. (Leave it to cool for 15 minutes or so after you have poured it from the roasting tin, then skim off any excess fat first).
  • Whisk the sauce until smooth, crumble in a couple of stock cubes and then let it simmer away gently for a quarter of an hour so that the flour cooks through (at this point a hefty glug of port or red wine is a welcome addition too, if you happen to have a bottle open). Add a couple of drops of gravy browning and then give it a quick taste and adjust the flavourings. I generally add another stock cube or a very large teaspoon of Marmite and a tablespoon sized dollop of redcurrant jelly. A touch of cream also makes a lovely treat!