Pan gravy (pandesauce) is a classic of Danish cooking that can lift the flavours of a dish in no time.
This easy gravy is made straight in the frying pan with the flavourful juices and browned bits left behind by the meat you have just fried – that is the secret to its depth of flavour.
Pan gravy is typically served with dishes such as Danish beef patties (hakkebøf), Danish meatballs (frikadeller) and Danish pork sausage (medisterpølse), where its creamy texture and well-seasoned flavour are a perfect match.
Once the meat is cooked, stock and cream go straight into the pan, and the gravy is simmered briefly until it is smooth and creamy. Season it with salt and pepper and, if you like, give it a twist with a little sugar, redcurrant jelly or a splash of red wine vinegar for balance.
Pan gravy is not only easy to make – it is also a great way to use up every last bit of flavour left in the pan and create a gravy that rounds off your meal.
Danish pan gravy (pandesauce)
Ingredients
- Fat and pan juices from frying the meat
- 500 ml chicken stock
- 100 ml cream e.g. whipping or single cream
- Cornflour + cold water
- Gravy browning
- Salt and freshly ground pepper
- Redcurrant jelly, a little sugar or similar (optional)
Method
- Leave the fat and pan juices in the pan – but remove any larger lumps.
- Pour in the stock and cream and bring the contents of the pan to the boil.*If you have boiled potatoes, Danish pork sausage or similar, you can replace 100 ml of the stock with the cooking water.
- Stir a couple of tablespoons of cornflour into a little cold water and use it to adjust the consistency of the gravy. Add it a little at a time, stirring, and heat the gravy through.
- Adjust the colour with gravy browning and season the gravy to taste with salt, freshly ground pepper and, if you like, a little redcurrant jelly or sugar.If the gravy lacks acidity, add a splash of red wine vinegar to taste.
Nutrition
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