Homemade brown gravy recipe

Delicious Home-Made Brown Gravy (with secret ingredient)

Home-Made Brown Gravy

Ingredients
  

  • 100 g Unsalted Butter
  • 2 tbsp Gluten Free Flour
  • 2 cubes Beef stock
  • 1 cup Water
  • 1/2 cup drippings from beef This is not necessary, but you can add it if you are cooking meat. This is basically the drippings from the meat you are cooking.
  • 2 tbsp Thick Cream
  • 50 g Brown Cheese OPTIONAL! This is a tip from my Norwegian ancestors and only possible if you have access to brown cheese.
  • 2 tsp Celtic salt Add to your taste
  • 1 tsp Black Pepper Add to your taste

Instructions
 

  • Melt the butter in a sauce pan
  • Stir in the flour on low heat until its golden brown
  • Add two cubes of beef stock in 1 cup of water. Add to the mix. Stir on low heat.
  • Add heavy cream
  • If you are cooking meat, add the meat drippings.
  • Stir in brown cheese (only available where brown cheese is accessible like in Norway).
  • Add salt and pepper to taste. I also like to add grill spices.
  • Simmer on low heat for 10 minutes.

My Secret Brown Gravy Ingredient is Brunost (Norwegian Brown Cheese)

Norwegian brown cheese, known as “Brunost” in Norwegian, holds a unique and distinct place in the country’s culinary tradition. Brunost is a cheese that stands out not only for its flavor but also for its unusual caramelized color. Here’s a brief overview of the history of Norwegian brown cheese:

1. Origins: Brunost has its origins in Norway and can be traced back to the 1860s. Anne Hov, a farmer’s wife from Gudbrandsdalen, is often credited with the accidental discovery of brunost. The story goes that she was making cheese but forgot a pot of whey on the stove, allowing it to caramelize and turn brown. Instead of discarding the result, she tasted it and found the sweet, caramel-like flavor appealing.

2. Production Process: The production of brunost involves simmering whey (a byproduct of cheese-making) for an extended period, which causes the natural sugars in the whey to caramelize. The result is a sweet and slightly tangy cheese with a unique texture and color. Different varieties of brunost exist, including Gudbrandsdalsost and Geitost, made with cow’s milk and goat’s milk, respectively.

3. Regional Variations: Different regions in Norway have their own variations of brown cheese, each with its distinct characteristics. The types of milk used, the duration of simmering, and additional ingredients contribute to the variations in flavor and texture.

4. Cultural Significance: Brunost has become an integral part of Norwegian cuisine and is often enjoyed with traditional Norwegian foods like flatbread or crispbread. It’s a staple in many Norwegian households and is frequently consumed for breakfast or as a snack. The cheese’s sweet and savory profile makes it versatile, pairing well with both sweet and savory accompaniments.

5. Export and Recognition: While brunost is a cherished part of Norwegian culture, it has also gained popularity beyond Norway. The cheese is exported to various countries, where it has found a niche market among those looking to explore unique and traditional dairy products. In recent years, the global interest in diverse and authentic foods has contributed to brunost’s recognition on an international scale.

Norwegian brown cheese, with its rich history and distinctive flavor, continues to be a symbol of Norwegian culinary heritage. Whether enjoyed locally or savored by cheese enthusiasts worldwide, brunost remains a testament to the creativity and resourcefulness of traditional food production.


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