Grandmother Klara's Einbrenn Sauce
by Joe Ritter,
28 Sep 2006
Comment: The latest interchanges about
favorite remembered foods brought to
mind a sauce which my grandmother
Klara (originally from Sekeschut)
always used to greatly improve the
texture and flavor of many canned
vegetables. She called it either
einbrenn sauce or simply, "einbrenn."
Einbrenn is basically the same as a
French roux.
-
2
tablespoons of fat (e.g. bacon
drippings, Crisco, butter, or
originally probably lard)
-
2 tablespoons of flour for every
cup of liquid to be thickened
The fat
is melted and then the flour is
added to it, lightly cooking until
bubbly. This mixture is added to
the liquid to be thickened.
Einbrenn spinach was a favorite in
our family using bacon drippings as
the fat. The einbrenn was combined
with chopped, cooked spinach and
crumbled bits of crisply-fried bacon
were added.
[Edited by Rose Mary Keller Hughes. Published at DVHH by
Jody McKim Pharr, 28 Sep 2006]
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