Description
Creamy German Hunter’s Sauce (Jäger Sauce) is a rich and savory sauce made with mushrooms, onions, and herbs, traditionally served with meats like schnitzel or roasted chicken. The sauce has a smooth, creamy texture and is full of deep, earthy flavors, making it a perfect complement to hearty German dishes.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced (preferably cremini or white button mushrooms)
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions
- In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
- Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
- Pour in the white wine, scraping the bottom of the skillet to deglaze and release any browned bits from the pan. Let the wine simmer for 2-3 minutes, allowing it to reduce slightly.
- Stir in the chicken broth, Dijon mustard, thyme, salt, and pepper. Bring the mixture to a simmer and cook for 5 minutes, letting the sauce reduce by about a third.
- Lower the heat to medium-low and stir in the heavy cream. Let the sauce simmer for another 3-4 minutes until it thickens slightly and becomes creamy.
- Taste and adjust seasoning with more salt and pepper if needed.
- Remove from heat and garnish with fresh chopped parsley if desired. Serve the creamy German Hunter’s Sauce over schnitzel, roasted chicken, or any meat of your choice.
Notes
- This sauce can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
- If you prefer a thicker sauce, you can add a slurry of cornstarch and water (1 teaspoon cornstarch mixed with 1 tablespoon water) to the simmering sauce.
- For an extra flavor boost, you can add a splash of brandy or cognac along with the wine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150 kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg