Creamy, smooth & brimming with flavour
If there was such a thing as a signature sauce for the Swedish kitchen, this would probably be it. Served with many meat dishes it is very versatile and can be seasoned to suit the dish you’re serving it with.
Basic creamy gravy
This is a base recipe for creamy gravy which can be served as it is, or flavoured according to the dish you're serving it with.My creamy gravy recipe contains less cream than many other since I can't eat too rich food without feeling poorly. Feel free to swap a portion of the stock for cream if you want your's richer.I like my gravy fairly runny, if you want your's thicker you should adjust the amount of flour used.
Ingredients
- 2-3 tbsp flour
- 400 ml beef stock or stock you have used to cook whatever you're serving the sauce with
- 100 ml cream for a less rich sauce use a mix of cream and milk
- 2 tsp soy sauce
- 1 tsp Worchestershire sauce
- white pepper to taste
- salt to taste
Instructions
- stir the flour into a little bit of your stock in a sauce pan.2-3 tbsp flour, 400 ml beef stock
- Add the other ingredients apart from the salt and pepper and bring to a gentle simmer. The sauce will thicken as it simmers. If it gets too thick, dilute with a little bit more stock, if it gets too thin you simply stir a little bit more flour into cool stock and add to the sauce whilst mixing well and let it thicken the sauce.
- Season the sauce to taste.