Brunsaus/Kjottkakesaus (Norwegian meatball sauce)
I don't know of anyone who makes their own sauce anymore, we all use sauce out of a package. However, to make kjottkaker you need the sauce, so here is a recipe I found in a classic Norwegian recipe book.
- Preparing Time: 10 minutes
- Total Time: 20 minutes
- Served Person: 4
kjottkaker
brunsaus
sauces
norwegian
beef stock
appetizer
fall
creamy
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 1/4 teaspoon salt
- 1 pinch pepper
- 2 tablespoons all purpose flour
- 1 dl water
- 4 deciliter beef stock
- Carbohydrate 3.2224175784874 g
- Cholesterol 0 mg
- Fat 0.0510941741176471 g
- Fiber 0.210843134624706 g
- Protein 0.444922059831933 g
- Saturated Fat 0.00993877243697479 g
- Serving Size 1 1 Serving (5g)
- Sodium 0.261161579831933 mg
- Sugar 3.01157444386269 g
- Trans Fat 0.0131800067226891 g
- Calories 15 calories
Using a jar with a tight-fitting lid, shake the flour and the water until combined. Bring the beef stock to the boil. Add the flour and water mix slowly, stirring all the while. Allow to simmer for about 10 minutes, before adding the salt and pepper to taste. If desired, a little butter can be added.
