Danish pan gravy (pandesauce)
An easy recipe for pan gravy - made from the pan juices of Danish beef patties (hakkebøf), meatballs or Danish pork sausage, for example.
Servings 4 people
Calories 164kcal
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)
Instructions
- 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
Calories: 164kcal | Carbohydrates: 1g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 535mg | Potassium: 49mg | Sugar: 1g | Vitamin A: 620IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.1mg