Jaeger Sauce

Course: Sauce

Cuisine: German

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

Calories: 144kcal

Author: Platings and Pairings

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!

Print Recipe

Equipment

Large Skillet

Ingredients

1 Tablespoon olive oil
1 pound mixed mushrooms such as portobello, cremini, button, etc. cut into 1-inch pieces
1 Tablespoon butter unsalted
1 shallot minced
2 cloves garlic minced
1 Tablespoon tomato paste
2 Tablespoons flour
½ cup dry red wine
1 cup beef stock low sodium, or vegetable stock
1 teaspoon paprika
1/2 teaspoon dried thyme
⅓ cup heavy cream
2 teaspoons balsamic vinegar
1 teaspoon dijon mustard
Salt and pepper to taste

Instructions

In a large skillet, heat the 1 Tablespoon olive oil over medium-high heat. Add the 1 pound mixed 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 1 Tablespoon butter to the skillet. Once the butter is melted, add the 1 shallot and cook until translucent, about 2-3 minutes.
Add the 2 cloves garlic and cook for 30 seconds, until fragrant. Add the 1 Tablespoon tomato paste and cook 1 minute longer. Stir in the 2 Tablespoons flour and cook 1 minute longer.
Add the ½ cup dry red wine, 1 cup beef stock, 1 teaspoon paprika, and 1/2 teaspoon dried thyme. Bring to a boil over medium-high heat, then reduce the heat and simmer for 5 minutes.
Stir in the ⅓ cup heavy cream, 2 teaspoons balsamic vinegar, 1 teaspoon dijon mustard and the mushrooms. Season with salt, and pepper, to taste.

Video

Notes

Storage

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.

Tips and tricks

After cleaning the mushrooms, dry them really well with paper towels. Dry mushrooms have a better chance of crisping when pan-fried, which prevents them from becoming soggy in the sauce.
If the sauce isn’t quite as thick as you like, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) at the end and let it gently simmer until it thickens.

Variations

Add bacon – Jaeger schnitzel sauce is sometimes made with pan-fried bacon for layers of salty, fatty goodness. If this sounds good to you, chop up some bacon slices and fry them in the skillet with the shallots and garlic.
Use fresh herbs – Replace the dried thyme with 1 tablespoon of fresh thyme for a heightened earthy herbaceousness and subtle sweetness.
Omit the wine – Replace the red wine with more broth.
If you don’t have heavy cream – There are variations of jager sauce made without cream, so feel free to leave it out if you don’t have it at home! If you’re still craving that creamy element, you can use whole milk instead.

Nutrition