Description
This creamy and savory sour cream gravy is a quick and easy way to transform pan drippings into a rich, tangy sauce. Perfect for drizzling over mashed potatoes, meats, or roasted vegetables, this gravy combines a smooth roux with beef broth, heavy cream, and a hint of Worcestershire and Dijon mustard, finished off with tangy sour cream for extra depth of flavor.
Ingredients
Ingredients
- 4 tablespoons unsalted butter or ¼ cup of pan drippings
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- ½ cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ⅓ cup sour cream
- Salt and pepper to taste
Instructions
- Make the Roux: Heat 4 tablespoons of unsalted butter or ¼ cup pan drippings in a skillet over medium-high heat. Once melted and hot, add 3 tablespoons of all-purpose flour to the skillet and whisk continuously. This forms the roux, which is the base to thicken the gravy.
- Add Liquids: Slowly whisk in 2 cups of beef broth, ½ cup heavy cream, 1 tablespoon Worcestershire sauce, and 1 teaspoon Dijon mustard. Continue whisking to combine these ingredients smoothly and prevent lumps in the gravy.
- Simmer and Thicken: Bring the mixture to a gentle simmer on medium heat. Allow the sauce to cook until it starts to thicken, which takes about 3-4 minutes. Stir often to avoid burning or sticking.
- Finish with Sour Cream and Seasoning: Remove the skillet from heat. Whisk in ⅓ cup of sour cream until fully incorporated, creating a creamy and tangy texture. Season with salt and pepper according to your taste preferences.
Notes
- Storing Leftovers: Store leftover gravy in an airtight container in the refrigerator for up to one week.
- Reheating: Reheat the gravy gently in a saucepan over medium heat, stirring occasionally to restore its creamy consistency without curdling.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
