Ingredients:

  • 4 tbsp (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 1/4 tsp (1.2g) ground allspice
  • 1/4 tsp (1.2g) ground nutmeg
  • 2 cups (480ml) low-sodium beef broth
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp (5ml) Dijon mustard
  • 1/2 cup (120ml) heavy cream
  • 2 tbsp (30g) sour cream
  • salt to taste
  • black pepper to taste

Instructions:

  1. Melt the butter over medium heat until it begins to foam.
  2. Whisk in the flour, allspice, and nutmeg. Cook for 2-3 minutes, whisking constantly, until the mixture turns a pale golden hue and smells nutty. Note: This removes the raw flour taste.
  3. Slowly pour in the beef broth, one splash at a time. Whisk vigorously after each addition to ensure a smooth paste.
  4. Stir in the Worcestershire sauce and Dijon mustard.
  5. Bring the mixture to a gentle simmer. Cook for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
  6. Reduce heat to low.
  7. Stir in the heavy cream and sour cream. Whisk gently until the sauce is completely homogenous and glossy.
  8. Remove from heat immediately to prevent the dairy from separating.
  9. Season with salt and black pepper to taste.