Brunsås

Brunsås, or brown sauce, is a traditional Swedish sauce known for its deep color and smooth texture. It is a staple of Swedish home cooking and is closely associated with meat dishes, especially köttbullar (Swedish meatballs) served with potatoes and lingonberries.

Preparation typically begins with onions sautéed in butter until lightly caramelized. Flour is added to form a roux, which is then deglazed with beef stock and simmered to develop a rich, glossy consistency. The sauce may be finished with a splash of cream for a creamier version. Optional ingredients include mushroom stock, a small amount of sugar, soy sauce or Worcestershire to deepen color and savor, and salt and pepper to taste.

Brunsås is commonly used as a universal meat sauce in Swedish cuisine, especially poured over meat dishes and potatoes. In restaurants and home kitchens it serves as the standard accompaniment to köttbullar and other beef or pork preparations. A related variation, gräddsås (cream sauce), uses more cream for a lighter, creamier finish and is also popular in Swedish cooking.

Cultural context: brunsås is widely recognized as a symbol of traditional Swedish comfort food and appears in many classic recipes and menus. Its preparation methods vary locally and personally, but the core concept—a savory, dark gravy built on roux and stock—remains consistent across versions.