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Creamy German Hunter’s Sauce (Jägersoße) Recipe

Creamy German Hunter’s Sauce (Jägersoße) Recipe
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★★★★★

5.3 from 25 reviews

This Creamy German Hunter’s Sauce (Jägersoße) is a rich and flavorful mushroom-based sauce commonly served with meats like pork or beef. It combines sautéed mushrooms, onions, garlic, and crispy bacon in a creamy, slightly tangy sauce thickened with a roux and enriched with sour cream. This hearty sauce offers a comforting taste of classic German cuisine, enhanced with fresh herbs like thyme and parsley for added aroma and freshness.

Ingredients

Scale

Main Ingredients

  • 1 lbs sliced mushrooms
  • 1 large onion (finely chopped)
  • 3 cloves garlic (finely minced)
  • 3/4 cup bacon (finely minced)
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 cup bone broth or stock
  • 1 tablespoon tomato paste
  • 3 sprigs fresh thyme (divided)
  • 1/4 cup parsley leaves for garnish
  • Salt and pepper to taste
  • 1 tablespoon Worcestershire sauce (optional)
  • 1/2 cup sour cream (or cream)

Instructions

  1. Prepare the Ingredients: Clean and slice the mushrooms thoroughly. Finely chop the onion and mince the garlic cloves. Dice the bacon or speck into small pieces.
  2. Cook the Bacon/Speck: Heat a large skillet over medium heat and cook the bacon until it becomes crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan for additional flavor.
  3. Sauté the Vegetables: Add butter to the skillet and let it melt. Sauté the chopped onion until it turns translucent. Then add minced garlic, 2 sprigs of fresh thyme, and sliced mushrooms. Cook the mixture until the mushrooms turn golden and release their moisture, stirring occasionally.
  4. Make the Roux: Sprinkle the flour evenly over the mushroom mixture in the skillet and stir well to combine, cooking for a minute to eliminate raw flour taste. Add in the tomato paste and stir continuously for a couple of minutes to deepen the flavor and develop the roux.
  5. Add Liquids: Slowly pour in the bone broth or stock while stirring continuously to avoid lumps. Add Worcestershire sauce if using. Bring the sauce to a gentle simmer and cook until it starts to thicken slightly.
  6. Temper the Sour Cream: To prevent curdling, take a few tablespoons of the hot sauce and mix it with the sour cream in a separate bowl. Gradually warm the sour cream by this method before adding it back to the pan.
  7. Finish the Sauce: Stir the tempered sour cream into the skillet carefully, mixing well to fully incorporate it. Avoid bringing the sauce to a boil at this stage to preserve the creamy texture. Season the sauce with salt and pepper to taste. Return the cooked bacon to the skillet and stir. Simmer gently until the sauce reaches your preferred thickness. If it becomes too thick, add a splash of water, white wine, or extra broth to adjust the consistency.
  8. Serve: Remove the sauce from heat. Garnish with finely chopped fresh thyme and parsley leaves. Serve the Jägersoße over your favorite meat dishes such as pork schnitzel, beef steak, or alongside spaetzle or mashed potatoes.

Notes

  • For a vegetarian version, omit the bacon and use vegetable broth instead of bone broth.
  • Do not boil the sauce after adding sour cream to prevent it from curdling.
  • Fresh thyme and parsley enhance the flavor, but dried herbs can be used if fresh is unavailable.
  • If preferred, substitute sour cream with heavy cream for a milder taste.
  • Worcestershire sauce is optional but adds a subtle umami depth to the sauce.
  • Keep stirring when adding flour and broth to avoid lumps in the sauce.

Nutrition

Keywords: Jägersoße, German hunter's sauce, creamy mushroom sauce, bacon mushroom sauce, traditional German sauce, sauce for schnitzel, easy mushroom sauce

Find it online: https://servedbynora.com/creamy-german-hunters-sauce-jagersoe-recipe/