German Sour Cream Gravy in 20 Minutes

Instructions:

1. Melt the butter in a medium saucepan over medium heat until it begins to bubble.
2. Add the minced onions and sauté for 3-5 minutes until translucent and fragrant.
3. Sprinkle in the flour and whisk constantly for 2 minutes until the mixture smells nutty and takes on a light golden hue.
4. Slowly pour in the broth, one splash at a time, whisking vigorously between additions to prevent lumps.
5. Stir in the salt, black pepper, and nutmeg.
6. Bring the mixture to a gentle simmer and cook for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
7. Place the room-temperature sour cream in a small bowl and whisk in 2 tablespoons of the hot gravy to temper the cream.
8. Lower the pan heat to low and slowly stir the tempered sour cream mixture into the saucepan.
9. Stir in the lemon juice and remove from heat immediately to prevent the sauce from boiling.