In a small bowl, mix the brown sugar, vinegars and ketchup until even. Set aside.
Heat the butter over medium heat in a large skillet until all the water has evaporated out of it (it stops sizzling). Add the flour a tablespoon at a time mixing each addition thoroughly before starting the next. Keep stirring the butter and flour mixture until it begins to brown.
Add the milk slowly to thin the flour/butter paste stirring actively to keep smooth and lump free. Once the milk is spent, continue the process using the broth.
Once you have a thick, even sauce, add the sugar/vinegar mixture. Hopefully the milk will have cooked well enough that it will not curdle when it comes into contact with the vinegar. If it does, don't worry. It affects the appearance but not the taste. Blend thoroughly.
I primarily use this sauce on store bought meatballs and serve over a large bed of egg noodles.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (121g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 33 (18%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 10mg||3 %|
|Sodium 181.4mg||6 %|
|Potassium 125.2mg||3 %|
|Total Carbohydrate 35.4g||10 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 35.2g|
|Protein 2.2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 182
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