Swedish Sauce for Meatballs in 20 Minutes

Instructions:

1. Melt the butter in a medium saucepan over medium heat. Stir constantly until it foams and turns light golden brown with a nutty aroma.
2. Whisk in the all purpose flour, allspice, and nutmeg. Cook 2-3 minutes, stirring continuously, until the mixture is pale gold and the raw flour scent is gone.
3. Pour in one third of the beef broth. Whisk vigorously until a thick paste forms and no lumps remain.
4. Add the remaining beef broth in two more stages, whisking after each.
5. Bring to a gentle simmer for 5-7 minutes until the sauce thickens and coats the back of a spoon.
6. Reduce heat to low.
7. Stir in the heavy whipping cream. Whisk until the sauce is a uniform, velvety mahogany color and glossy.
8. Remove from heat immediately to prevent the cream from separating.