This mouthwatering Jaeger Sauce is a type of German mushroom gravy. Easy to make in about 20 minutes with everyday ingredients, the finished sauce is so creamy and has incredible layers of umami, herby, and savory flavors. Serve it with schnitzel, steak, veggies, and more!
In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook, undisturbed, until browned, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes longer. Transfer to a bowl.
Reduce the heat to medium and add the butter to the skillet. Once the butter is melted, add the shallot and cook until translucent, about 2-3 minutes.
Add the garlic and cook for 30 seconds, until fragrant. Add the tomato paste and cook 1 minute longer. Stir in the flour and cook 1 minute longer.
Add the wine, broth, paprika, and thyme. Bring to a boil over medium-high heat, then reduce the heat and simmer for 5 minutes.
Stir in the cream, balsamic vinegar, dijon mustard and the mushrooms. Season with salt, and pepper, to taste.
Notes
Leftover sauce will stay fresh in the fridge for 3 or 4 days.
To reheat, pour the sauce into a skillet over medium heat until it’s warmed through. Feel free to whisk in a splash of water or broth to loosen the consistency.
I do not recommend freezing jaeger sauce because it usually becomes grainy after thawing.