That delicious pan drippings The creamiest gravy With a hint of tang. This sour cream gravy Rich, smooth and versatile. It’s perfect over mashed potatoes, pork chops, but especially my favorite, Swedish meatballs.
What makes this gravy good?
- The real taste starts here: Using butter or pan drippings creates a deep, rich base that gives this gravy an authentic, homemade taste.
- Balanced with sour cream:Make it by mixing sour cream, roux, and cream. It has a smooth texture with a subtle tang that you don’t find in regular gravy.
- The right way to get thicker: Making a traditional roux beats shortcuts like cornstarch! It leaves a velvety finish every time.
materials needed
- Butter or pan drippings: When cooking meat, the drippings from the pan can be used instead of butter. Use ¼ cup of pan drippings to add the flavor and fat needed to make the roux.
How to Make Sour Cream Gravy
Knowing how to make gravy from pan drippings will change the way you feel about gravy. You’ll especially love the unique flavor that sour cream gives to the gravy.
- Make a roux: Heat ¼ cup unsalted butter or pan drippings in a skillet over medium heat. Add the flour to the skillet and stir to create a roux.
- add: Slowly whisk in beef broth and heavy cream. then add Worcestershire and Dijon mustard.
- thicken: Simmer until the sauce thickens.
- Add sour cream and season: Remove the gravy from the heat, then stir in the sour cream. Season with salt and pepper to taste!
Alyssa’s Expert Tips
Remove the pan from the heat Reduce heat to low before adding sour cream.. High heat may cause the sour cream to curdle.
Sour Cream Gravy
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ingredient
- 4 tablespoon ¼ cup unsalted butter or pan drippings
- 3 tablespoon all purpose flour
- 2 cup beef broth
- ½ cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon Mustard
- ⅓ cup cream
- salt and pepper to taste
guideline
-
heat 4 tablespoons unsalted butter or ¼ cup pan drippings In a skillet over medium-high heat. add 3 tablespoons all-purpose flour Add to skillet and stir to create a roux.
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Whip it slowly 2 cups of beef broth, ½ cup heavy cream, 1 tablespoon Worcestershire sauceand 1 teaspoon Dijon mustard.
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Simmer until the sauce begins to thicken.
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Remove gravy from heat and stir. ⅓ cup sour cream. seasoned salt and pepper to taste!
memo
Storing and reheating leftovers
- refrigerator: You can store leftover gravy in an airtight container in the refrigerator for up to a week.
- reheat: Reheat the gravy by slowly heating the saucepan over medium heat.
nutrition
What should you use sour cream gravy for?
dinner
Swedish meatball pasta
50 minutes
dinner
Swedish Meatball Casserole
45 minutes
dinner
Swedish Meatball Soup
50 minutes
