Turn those flavorful drippings into the pan creamier sauce with a hint of spicy flavour. This sour cream gravy is rich, smooth and so versatile. It’s perfect on mashed potatoes, pork chops, but especially on my favorite Swedish meatballs.
What makes this sauce so damn good
- The real flavor starts here: Using butter or cooking residue creates a deep, rich base that gives this sauce an authentic homemade flavor.
- Balanced by sour cream:The mix of sour cream, roux and cream gives it a silky texture with a subtle flavor you won’t find in regular sauces.
- The right way to thicken: Making a classic roux beats shortcuts like cornstarch! Get that velvety finish every time.
Necessary ingredients
- Butter or pan drippings: Instead of butter, you can use leftovers from cooking meat. Use ¼ cup cooking fat to add flavor and the fat needed to create a roux.
How to make sour cream gravy
Knowing how to make gravy from cooking residue will change the way you perceive gravy. You will especially love the unique flavor that sour cream adds to this gravy.
- Prepare Roux: Heat unsalted butter or ¼ cup pan in a skillet over medium-high heat. Add the flour to the pan and whisk to make the roux.
- Add: Slowly whisk in the beef broth and cream. Then add Worchestershire and Dijon mustard.
- Thicken: Simmer until the sauce begins to thicken.
- Add sour cream and season: Remove the sauce from the heat, then whisk in the sour cream. Season with salt and pepper to taste!
Alyssa’s expert advice
Be sure to remove the pan from the heat or lower the heat before adding the sour cream. High heat can cause sour cream to curdle.
Press
Sour cream gravy
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Ingredients
- 4 spoons unsalted butter or ¼ cup pan
- 3 spoons all purpose flour
- 2 cups beef broth
- ½ cup heavy cream
- 1 table spoon Worchestershire sauce
- 1 teaspoon Dijon mustard
- ⅓ cup sour cream
- salt and pepper to taste
Instructions
-
Heat 4 tablespoons unsalted butter or ¼ cup pan fat in a skillet over medium-high heat. Add 3 tablespoons of 00 flour into the pan and whisk to make the roux.
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Beat slowly 2 cups beef broth, ½ cup heavy cream, 1 tablespoon Worchestershire sauceAND 1 teaspoon Dijon mustard.
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Bring to the boil until the sauce begins to thicken.
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Remove the sauce from the heat and stir ⅓ cup sour cream. Season with salt and pepper to taste!
Notes
Store and reheat leftovers
- In the refrigerator: You can store leftover sauce in the refrigerator in an airtight container for up to a week.
- Heating: Reheat the sauce by slowly heating it in a saucepan over medium heat.
Nutrition
What to use sour cream gravy on
Dinner
Pasta with Swedish meatballs
50 minutes
Dinner
Swedish Meatball Casserole
45 minutes
Dinner
Swedish meatball soup
50 minutes
