This one step takes homemade gravy from good to incredible! – The Recipe Critic

By Hussnain Ahmad Oct 29, 20250

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

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 Swedish Meatballs, but you can also use it on mashed potatoes or pork chops,

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

Overhead shot of labeled sour cream gravy ingredients.

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. For more gravy ideas, try my Brown, Mushroom, or Onion gravy next!

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!

Making a roux with butter and flour added to a pan with pan drippings from cooking meat.

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.

All Things Swedish Meatballs

I know how much you love my Swedish meatballs! I’ve rounded up every version, from quick and easy to homemade favorites! You can find them all in one place!

Pin this now to find it later

Pin It

Cook ModePrevent your screen from going dark

Heat 4 tablespoons unsalted butter or ¼ cup of pan drippings in a skillet over medium-high heat. Add 3 tablespoons all-purpose flour to the skillet and whisk to make the roux.
Slowly whisk in 2 cups beef broth, ½ cup heavy cream, 1 tablespoon Worcestershire sauce, and 1 teaspoon Dijon mustard.
Bring to a simmer until the sauce starts to thicken.
Remove the gravy from the heat and whisk in ⅓ cup sour cream. Season with salt and pepper to taste!

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.

Calories: 182kcalCarbohydrates: 5gProtein: 2gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 50mgSodium: 413mgPotassium: 108mgFiber: 0.1gSugar: 1gVitamin A: 607IUVitamin C: 1mgCalcium: 37mgIron: 1mg