Sour Cream Gravy
Turn those flavorful pan drippings into the creamiest gravy with a hint of tang. This sour cream gravy is rich, smooth, and so versatile. It’s perfect over mashed potatoes, pork chops, but especially on my favorite Swedish Meatballs.
What Makes This Gravy So Dang Good
Real flavor starts here: Using butter or pan drippings builds a deep, rich base that gives this gravy an authentic homemade flavor.
Balanced by Sour Cream: The mix of sour cream, the roux, and cream gives it a silky texture with a subtle tang you won’t find in ordinary gravies.
The Right Way to Thicken: Making a classic roux beats shortcuts like cornstarch! You get that velvety finish every time.
Ingredients Needed
Butter or Pan Drippings: Pan drippings from cooking your meat can be used in place of the butter. Use ¼ cup of pan drippings to add flavor and the fat it needs to create a roux.
How to Make Sour Cream Gravy
Knowing how to make gravy from pan drippings will change the way you feel about gravy. You’re especially going to love the unique flavor the sour cream gives this gravy.
Make Roux: Heat unsalted butter or ¼ cup of pan drippings in a skillet over medium-high heat. Add flour to the skillet and whisk to make the roux.
Add: Slowly whisk in beef broth and heavy cream. Then add Worcestershire and Dijon mustard.
Thicken: Simmer until the sauce starts to thicken.
Add Sour Cream & Season: Remove the gravy from the heat, then whisk in sour cream. Season with salt and pepper to taste!
Alyssa’s Pro Tip
Be sure to either remove the pan from the heat or lower the heat before adding the sour cream. The high heat can cause the sour cream to curdle.
Sour Cream Gravy
Ingredients
Instructions
Notes
Storing & Reheating Leftovers
In the Refrigerator: You can store your leftover gravy in the fridge in an airtight container for up to a week.
Reheating: Reheat the gravy by slowly heating it in a saucepan over medium heat.