Traditional Swedish Meatball Gravy
GRAVY INGREDIENTS
- 113g butter
- 85g flour
- 500ml vegetable stock (or do half and half with beef stock if you prefer)
- 340g double cream
- 2-3 tsp soy sauce
- 1 tsp Dijon mustard
METHOD
- Add the butter to your pan. As soon as it is melted add the flour, I find it easier to use a whisk to combine.
- Cook gently until it slightly darkens in colour.
- Add the stock slowly at first whisking fast to avoid lumps, then add the cream, soy sauce and mustard.
- Simmer for a few minutes until the flour has completely cooked, stirring to ensure all the ingredients are well mixed.Keep stirring as the sauce thickens.
- Season with salt and pepper.