Danish Brown Gravy

Prep Time
Cook Time
Ready In

"This gravy is served with Frikadellar meatballs or served over potatoes in Denmark. If you have just made the meatballs, use the skillet you cooked those in and scrape up the browned bits to include in the gravy. This makes about 2 1/2 cups of gravy."

Original is 3 servings


  • Serving Size: 1 (292.3 g)
  • Calories 208.6
  • Total Fat - 15.5 g
  • Saturated Fat - 9.7 g
  • Cholesterol - 40.7 mg
  • Sodium - 1856.8 mg
  • Total Carbohydrate - 10 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0 g
  • Protein - 7.5 g
  • Calcium - 24.4 mg
  • Iron - 1.2 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Melt butter over low heat in a pot.

Step 2

Add flour and stir until smooth.

Step 3

Add half of the meat stock slowly while constantly stirring

Step 4

Add rest of the stock with vinegar and boil slowly, while constantly stirring

Step 5

Add pepper and salt.

Step 6

Add sherry at the very end, just before removing from heat.

Step 7

Remove from heat, allow gravy to cool for 4-5 minutes while stirring constantly.


No special items needed.

3 Reviews


Great brown gravy with a twist. The vinegar and sherry made this unique to us. We enjoyed it over meatballs. I did end up making an additional slurry of beef stock and more flour to thicken it a bit more. Thank you!


review by:
(5 Jun 2023)


This was a wonderful, easy to prepare gravy. I wanted a brown gravy for my penne pasta and I'm glad I chose this recipe. The vinegar adds a subtle tang that we enjoyed.


review by:
(3 Jun 2023)


Great gravy. Served it over your Frikadeller recipe. Loved the tang from the vinegar, which was kind of like sauerbraten.


review by:
(2 Sep 2017)

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