Ingredients for Swedish Cream Sauce Graddsas
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How to Make Swedish Cream Sauce Graddsas
- Peel and dice 1 small shallot and 1/2 cup of peeled carrots into small pieces.
- Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the diced shallot and carrots and sauté until softened, about 5-7 minutes.
- Pour in 1 cup of heavy cream, 1 tablespoon of soy sauce, 1/2 cup of beef bouillon (or vegetable bouillon for vegetarian option), and 1/4 teaspoon of freshly ground black pepper. Stir to combine.
- Whisk continuously until the cream sauce thickens to your desired consistency, about 3-5 minutes. Remove from heat.
- Strain the sauce through a fine-mesh sieve to remove the vegetable pieces (optional, for a smoother sauce).
- Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately over your favorite Swedish meatballs, pannbiff (patties with onions), or mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
3g
Fat
81g
Carbs
1g
