German Style Cream Sauce (lower calorie version)

This is the same recipe posted under  IKEA's Graddsas cream sauce (lower calorie version), but I wanted to give it a seperate post, so I am reposting it here. This is perfect for making Swedish Meatballs or over spatzlae noodles. Feel free to make the full fat version (which is heavenly BTW) located here.

German Style Cream Sauce


3 Tbsp butter
2 Tbsp flour
½ cup half and half or evaporated milk
1 cup beef broth (1 tbsp bullion paste to 1 cup water)
1 tsp soy sauce
½ tsp salt
¼ tsp pepper (or 10 twists fresh pepper)
½ tsp paprika
3 Tbsp cold water mixed with 1 Tbsp cornstarch
Heat butter on medium heat in a small sauce pan; add whisk in flour and stir for 1-2 minutes. Add 1 cup of beef broth, 1 tsp soy sauce, ½ tsp salt, ¼ tsp pepper, and ½ tsp paprika; bring to a low simmer and continue whisking until mixture thickens a little (about 5 minutes). Add half and half or evaporated milk and corn starch mixture. Simmer until gravy thickens (about 2 – 3 minutes).

* For thicker gravy add 1 ½ - 2 Tbsp cornstarch.

* For richer gravy add ½ - 1 cup of sour cream.

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