Brown Gravy


Brown gravy is a traditional side for many dishes. Here’s our easy and quick version, with some extra tricks to give it a deeper flavour.


Brown Gravy

1 pcs. Carrot

1 pcs. Onion

25 gram Butter

1 dl Heavy cream 38%

1.5 tbsp. Corn starch

3 dl Water

1 pcs. Stock cube

1 pcs. Peppercorns, whole

2 pcs. Bay leaves


Brown the vegetables

Peel the carrot and onion and cut into ½ cm cubes. They are removed at the end, so it doesn’t have to be neat.

Heat a pan to 180 ºC. Add the butter and vegetables and fry for 5 minutes. Stir occasionally. The vegetables are browned to add flavour to the gravy.

Make the gravy

Reduce the temperature to 103 ºC and add the heavy cream.

Mix cornstarch and water in a glass until all lumps are gone.

Add the starch-mixture to the saucepan while stirring. Stir until the gravy has thickened and is smooth.

Add the stock cube, peppercorn and bay leaves.

Leave the gravy to simmer uncovered for at least 5 minutes, but preferably longer.

Set the gravy aside. If you need to use the pan for something else, you can pour it into a bowl. Do not strain the gravy yet.

Finishing touches

The trick with this gravy is that you add it to the pan after you have fried your meat. This way you get all the flavour and fat from the meat into your gravy.

So fry your meat. Then take the pan you used for the meat and set the temperature to 105 ºC. Pour the sauce into the pan and let it heat through for about 5 minutes.

Strain the gravy and serve.