Erla Steinunn's recipe collection

1 chicken stock cube

1 beef stock cube

550 ml water

4 tbsp butter

4 tbsp flour

1/2 tsp onion powder

Salt and black pepper to taste

Sauce coloring

Start by making a roux: melt the butter in a pot and cook the flour for 1 minute.

Gradually add the water while stirring vigorously to achieve a smooth sauce.

Crumble the beef and chicken stock cubes into the sauce. Season with onion powder and adjust to taste with salt and pepper.

Finish by adding a little sauce browning to the mixture for colouring.