Gräddsås

Gräddsås, or cream sauce, is a traditional Swedish sauce commonly used in home cooking and served with various meat dishes. The main ingredients are dairy cream (grädde), butter and flour to form a light roux, and stock (beef or chicken) to provide body. The sauce is typically seasoned with salt and white pepper; optional additions include a small amount of Dijon mustard, a splash of white wine, and finely chopped onions or mushrooms for variation. The texture should be smooth and medium-thick, capable of coating a spoon.

To prepare gräddsås, the butter is melted and flour is added to form a roux, which is cooked briefly to eliminate the raw flour taste. Stock is whisked in gradually, followed by cream, and the sauce is simmered until it thickens. It can be finished with a small amount of cream at the end, and adjustments made with salt, pepper and any aromatics. Some variants use pan drippings or skyn from roasted meat for extra flavor, producing a richer gräddsås or skysås when combined with the drippings.

Gräddsås is commonly served with Swedish meat dishes such as köttbullar (meatballs), sautéed or roasted pork, or beef, and is often accompanied by potatoes and lingonberry jam. Regional and familial variations abound, ranging from mushroom-enhanced versions to lighter, dairy-forward styles. The sauce is a staple of Swedish cuisine and appears in many classic recipes and menus.