Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 2 tablespoons (25g) all-purpose flour (plain flour)
  • 1 ½ cups (360 ml) beef broth/stock (low sodium recommended)
  • ½ cup (120 ml) heavy cream (double cream)
  • 2 tablespoons (30ml) sour cream or crème fraîche (optional)
  • 1 tablespoon (15 ml) soy sauce (light or dark)
  • 1 teaspoon (5 ml) Dijon mustard
  • ¼ teaspoon (1.25 ml) ground allspice
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30 ml) pan drippings from cooked meatballs

Instructions:

  1. In a medium saucepan over medium heat, melt the butter.
  2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste (roux) forms.
  3. Gradually whisk in the beef broth, a little at a time, ensuring no lumps form. Continue whisking until the mixture is smooth.
  4. Bring to a gentle simmer and cook for 5-7 minutes, or until the sauce has thickened slightly. Keep stirring.
  5. Stir in the heavy cream, sour cream (if using), soy sauce, Dijon mustard, allspice, and pan drippings.
  6. Season with salt and pepper to taste. Adjust the soy sauce for desired saltiness and color.
  7. Reduce heat to low and simmer for another 2-3 minutes to allow the flavours to meld. Serve immediately over Swedish meatballs.