Swedish Meatball Sauce

In the same pan used to fry the meatballs (do not clean it — the fond is flavor), melt the butter over medium heat. Once the butter is foaming, add all the flour at once and stir constantly with a wooden spoon or whisk. Cook the roux for exactly 2 minutes, stirring continuously, until it smells of cooked biscuit or shortbread — not raw flour. The roux should look pale blond and have the consistency of wet sand.

Add the beef stock gradually — start with just a splash (about 50ml), whisking vigorously to incorporate it completely into the roux before adding more. Once the first addition is smooth, add the stock in a thin, steady stream, whisking constantly to prevent lumps. Bring to a simmer over medium heat, stirring frequently, and cook for 5 minutes until the sauce has thickened to a consistency that coats the back of a spoon. It will look thin — it will thicken further when the cream is added.

Reduce heat to medium-low. Add the double cream and stir to combine — the sauce will thin slightly, then thicken as it simmers. Add the soy sauce, white pepper, and Dijon mustard. Stir well. Taste and adjust salt. Simmer gently for 3-5 minutes until the sauce is thick enough to coat meatballs generously — it should fall in a slow, heavy ribbon from a spoon. Do not boil vigorously after adding cream or it may separate. Keep warm on very low heat with a lid ajar until serving.