Difference between revisions of "Swedish meatball sauce"
From Sam J Wiki
(Created page with " Other recipes | Savory sauces and side dishes Originally from [https://www.jamesmartinchef.co.uk/recipes/swedish-meatballs/ Swedish Meatbal...") |
(→Directions) |
||
| Line 16: | Line 16: | ||
# Make the roux by melting the butter and stirring in the flour. | # Make the roux by melting the butter and stirring in the flour. | ||
# Add the cream, stirring to keep smooth. | # Add the cream, stirring to keep smooth. | ||
| − | # Add the stock and bring to the boil, simmer to the consistency you want | + | # Add the stock and bring to the boil, simmer to the consistency you want.<br/> This should be relatively runny, like a gravy not a white sauce. |
Serve with Pork and Beef meatballs and cranberry sauce. | Serve with Pork and Beef meatballs and cranberry sauce. | ||
[[Recipes | Other recipes]] | [[Recipes#Savory | Savory sauces and side dishes]] | [[Recipes | Other recipes]] | [[Recipes#Savory | Savory sauces and side dishes]] | ||
Revision as of 13:48, 30 November 2024
Other recipes | Savory sauces and side dishes
Originally from Swedish Meatballs recipe. Adapted as James likes big portions!
Meatball sauce for two
Ingredients
- 15ml butter.
- 15ml cornflour.
- 50ml double cream.
- 100ml beef stock.
- Salt and pepper to taste.
Directions
- Make the roux by melting the butter and stirring in the flour.
- Add the cream, stirring to keep smooth.
- Add the stock and bring to the boil, simmer to the consistency you want.
This should be relatively runny, like a gravy not a white sauce.
Serve with Pork and Beef meatballs and cranberry sauce.
