Traditional Danish Gravy
A classic Danish gravy for frikadeller.
Servings: 4
Ingredients
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups beef stock or chicken stock
- ½ cup heavy cream
- salt and pepper to taste
Instructions
- After cooking the frikadeller in a frying pan, remove them from the pan and set them aside on a plate lined with paper towels to drain any excess fat.
- Melt the butter in the same pan over medium heat until it bubbles slightly.
- Gradually add the flour to the melted butter, stirring constantly to create a roux. Continue stirring and cooking the roux for a couple of minutes until it turns golden. Be careful not to let it burn.
- Slowly pour in the broth while stirring continuously to avoid lumps. Keep stirring until the mixture thickens and comes to a gentle boil.
- Reduce the heat to low, and add the heavy cream to the gravy. Stir well to combine.
- Simmer the gravy for a few more minutes, allowing it to thicken and develop a rich flavor. Add more broth or cream to achieve your desired consistency if it becomes too thick.
- Season the gravy with salt and pepper to taste. The amount of seasoning will depend on your preference and the broth flavor you use.
- Remove it from the heat once the gravy reaches the desired consistency and flavor.
- Serve the frikadeller on a plate with boiled potatoes and the delicious homemade gravy poured over them.
Notes
If you prefer a smoother gravy, strain it through a fine-mesh sieve before serving.
This rich and savory gravy will enhance the flavors of the frikadeller, making the dish even more delightful. The combination of tender meatballs, boiled potatoes, and creamy gravy is a classic Danish comfort food that will satisfy your taste buds. Enjoy your Danish frikadeller meal with family and friends! Skål!