Braune Einbrenne (Brown Gravy)

Every good German cook has a braune Einbrenne in their repertoire.

It’s the mother gravy of Swabian and Bavarian cooking: nothing more than lard, flour, and water, cooked down into a deeply toasted roux and thinned into a silky brown gravy.

A bay leaf simmers along for quiet depth.

The beauty is in its simplicity and versatility. Ladle it over fresh spaetzle, toss in boiled dumplings, stir through cooked vegetables, or use it as the base for a more elaborate sauce.

Chef Tips

• Stir the roux constantly and take it to a deep mahogany brown for the richest, nuttiest flavor
• Swap water for beef or pork broth to add another layer of savory depth
• Add the liquid slowly while whisking to prevent lumps
• This gravy thickens as it cools, so keep it slightly thinner than you think you need