Sauces · From the kitchen notebook
Swedish Meatball Sauce
A creamy beef-broth gravy for cooked meatballs.
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What goes in
✳Tap as you measure. A little less to keep in your head.
Let’s make it
one step at a time- 01
Melt the butter in a large skillet over medium heat. Whisk in the flour and cook for 2–3 minutes until light golden.
- 02
Slowly whisk in the beef broth, avoiding lumps. Continue whisking until the sauce begins to thicken, about 5 minutes.
- 03
Stir in heavy cream, soy sauce, and optional Dijon mustard. Simmer for another 5 minutes, stirring occasionally.
- 04
Season with salt and pepper.
- 05
If serving with cooked Swedish meatballs, add them and simmer for a few more minutes until coated and the flavors meld.
- 06
Serve over egg noodles, mashed potatoes, or on their own, garnished with parsley.
That’s a good thing made.
Enjoy every bite.