Swedish Meatball Sauce

Swedish Meatball Sauce

from saucefanatic.com
20 min

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 and 3/4 cups beef broth
  • 2 teaspoons light brown sugar
  • 1/2 cup heavy cream
  • 1/2 teaspoon black pepper

Directions

  1. 1

    Melt butter in a 10-inch skillet over medium-high heat.

  2. 2

    When the foaming subsides, add the flour and cook, whisking constantly, until flour turns light brown, about 30 seconds. 

  3. 3

    Slowly whisk in the broth followed by the brown sugar and bring to simmer.

  4. 4

    Reduce the heat to medium and cook until the sauce is reduced to 1 cup, about 5 minutes. 

  5. 5

    Stir in the cream and pepper then return to a simmer and let cook for 5 minutes.

  6. 6

    Server over freshly cooked meatballs.

  7. 7

    Refrigerate – Cool for 1 hour then transfer to an airtight container and refrigerate for up to 4 days. 

  8. 8

    Freeze – Cool for 2 hours then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator. 

  9. 9

    Reheat over low heat and add a little cream if the sauce is too thick.