Description
Creamy German Hunter’s Sauce, also known as Jägersoße, is a rich and flavorful mushroom-based sauce perfect for drizzling over schnitzel, pork chops, or chicken. This savory sauce combines sautéed mushrooms, onions, garlic, and a touch of tomato paste with a creamy blend of heavy cream or sour cream, enhanced by aromatic spices and a splash of white wine for depth. Ideal for adding a comforting and traditional German touch to your meals.
Ingredients
Scale
Base Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
Flavor Enhancers
- 1 tablespoon tomato paste
- 1/2 cup dry white wine
- 1 cup beef broth (or vegetable broth for vegetarian option)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon dried thyme
Final Touches
- 1 cup heavy cream or sour cream
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté the onions: Heat the butter and olive oil in a skillet over medium heat. Add the finely chopped onion and cook for 3–4 minutes until softened and translucent.
- Cook the mushrooms: Add the sliced mushrooms to the skillet and cook for 6–8 minutes until they turn golden brown and their liquid has evaporated, stirring occasionally to ensure even cooking.
- Add garlic and tomato paste: Stir in the minced garlic and tomato paste, cooking for about 1 minute to release their flavors.
- Deglaze with wine: Pour in the dry white wine and let it simmer for 2–3 minutes, allowing the liquid to reduce and concentrate the flavors.
- Add broth and spices: Incorporate the beef broth, Worcestershire sauce, Dijon mustard, paprika, and dried thyme. Let the mixture simmer uncovered for 5 minutes to meld the flavors together.
- Stir in cream: Pour in the heavy cream or sour cream and stir well. Continue cooking for 3–4 minutes until the sauce becomes smooth and slightly thickened.
- Optional thickening: If a thicker sauce is preferred, stir in the cornstarch slurry (cornstarch mixed with water) and simmer for an additional 1–2 minutes until desired consistency is achieved.
- Season and garnish: Season with salt and black pepper to taste. Garnish with fresh chopped parsley before serving.
- Serve: Serve the sauce warm over schnitzel, pork chops, chicken, or your favorite side like spaetzle, potatoes, or rice for a comforting German meal.
Notes
- For a traditional German flavor, substitute heavy cream with sour cream to add a slight tang.
- This sauce pairs excellently with spaetzle, roasted potatoes, or steamed rice for a complete meal.
- To make the sauce vegetarian, replace beef broth with vegetable broth and omit Worcestershire sauce or use a vegetarian alternative.
- If you prefer a less rich sauce, use half-and-half instead of heavy cream but note it will be less creamy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: about 1/2 cup
- Calories: 210
- Sugar: 3g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
