In classical French cuisine, a brown sauce generally refers to a sauce with a meat stock base, thickened by reduction and sometimes the addition of a browned roux, similar in some ways to but more involved than a gravy. The classic mother sauce examples are espagnole sauce and demi-glace, though other derivatives of those two exist.

[edit] Denmark

In Danish cuisine brown sauce (brun sovs) is a very common sauce, and refers to a sauce with a meat stock base (in modern times, often replaced by broth made from bouillon cubes), thickened by a thickening starch agent, such as flour or cornstarch, and colored a rich, deep brown with a product known as brun kulør (literally, "brown colouring") or madkulør (literally, "food colouring"). It is similar to what is known in the U.S.A. as a brown gravy. Variations include mushroom sauce, onion sauce, and herbed brown sauce.

[edit] Norway

The Norwegian variety (brun saus) is made in the same way as the Danish brown sauce, usually from wheat flour and colored in the same way (sukkerkulør, literally "sugar coloring").

The sauce may acquire different tastes depending on the meat served, as it's common to cook the meat for a while in the sauce before serving.

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