Brown Sauce
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Adam Price
TV chef & cookbook author
The brown sauce is what you put on the Christmas table that ties all the other elements together into the Christmas menu we know. That's why it's of course crucial that the sauce is just right.
Be guided by Adam Price on how you can go from the roasting juice after your pork roast to a delicious, brown sauce that is neither boring, broken nor too thin. Because if there is one place where it is forbidden to serve a bad sauce, it is in Adam Price's family.
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Servings
: 4
servings
Ingredients
2
tbsp
butter
2
tbsp
wheat flour
7.5
dl
pork stock (pan drippings from rib roast + extra store-bought stock)
2
dl
heavy cream
1
dl
sherry vinegar
2
tbsp
redcurrant jelly
Salt and pepper
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Instructions
Step 1/5
Melt the butter in a pot that can hold the sauce. Add flour, and cook it until it has a light caramel color.
Step 2/5
Add the pork stock while whisking. Let the sauce simmer gently for ten minutes, stirring occasionally.
Step 3/5
Add the heavy cream, and let the sauce come to a boil.
Step 4/5
Season with redcurrant jelly, sherry vinegar, salt and pepper, and give the sauce a bit of color if it is too light.
Step 5/5
Reduce to desired consistency and taste.
Adam Price
TV chef & cookbook author
Food has played a central role in Adam Price's life, from childhood to the present day, where he can call himself a food writer, restaurateur, and cookbook author. He is perhaps best known as a TV chef on the programme 'Spise med Price', which he has made with his brother James Price since 2008.
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