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Creamy German Hunter’s Sauce (Jägersoße) Recipe

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

4.8 from 9 reviews

Creamy German Hunter’s Sauce (Jägersoße) is a rich and flavorful sauce made with sautéed mushrooms, onions, garlic, and crispy bacon, simmered in a savory bone broth base, then finished with sour cream for a luscious texture. This traditional sauce is perfect for pairing with meats like schnitzel or roasted dishes, adding depth and a creamy mushroom goodness to your meal.

Ingredients

Scale

Mushrooms and Vegetables

  • 1 lbs sliced mushrooms
  • 1 large onion, finely chopped
  • 3 cloves garlic, finely minced

Protein

  • 3/4 cup bacon, finely minced

Cooking Base and Sauce

  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 cup bone broth or stock
  • 1 tablespoon tomato paste
  • 3 sprigs fresh thyme (divided)
  • 1 tablespoon Worcestershire sauce (optional)
  • 1/2 cup sour cream or cream

Garnish and Seasoning

  • 1/4 cup parsley leaves for garnish
  • Salt and pepper to taste

Instructions

  1. Prepare the Ingredients: Clean and slice the mushrooms. Finely chop the onion and mince the garlic. Dice the bacon or speck if you’re using it.
  2. Cook the Bacon/Speck: In a large skillet over medium heat, cook the bacon or speck until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pan.
  3. Sauté the Vegetables: Add the butter to the hot skillet. Once melted, sauté the onion until translucent, then add garlic, 2 sprigs of thyme, and mushrooms. Cook until the mushrooms are golden and have released their moisture.
  4. Make the Roux: Sprinkle the flour over the mushroom mixture, stirring well to combine. Add tomato paste and cook for a couple minutes, stirring continuously to incorporate the flour and tomato paste.
  5. Add Liquids: Gradually add the broth and Worcestershire sauce while stirring continuously. Bring to a simmer and cook until the sauce slightly thickens.
  6. Temper the Sour Cream: Before adding the sour cream directly to the sauce, take a few tablespoons of the hot sauce and mix it with the sour cream in a separate bowl to gently warm it. This process prevents the sour cream from curdling when added to the sauce.
  7. Finish the Sauce: Stir the tempered sour cream into the skillet, mixing well to integrate. Avoid boiling the sauce at this point to prevent curdling. Season with salt and pepper to taste. Add the cooked bacon back into the sauce. Simmer gently until the sauce reaches your desired thickness. If it becomes too thick, add a splash of water, white wine, or broth to adjust.
  8. Serve: Garnish the sauce with fresh chopped thyme and parsley before serving. This creamy hunter’s sauce is best served with meats such as pork schnitzel, grilled steaks, or roasted chicken.

Notes

  • For a vegetarian version, omit the bacon and use vegetable broth instead of bone broth.
  • If sour cream is not available, heavy cream can be used but the flavor will be less tangy.
  • Do not allow the sauce to boil after adding the sour cream to prevent curdling.
  • Worcestershire sauce is optional but adds a nice depth of flavor.
  • Fresh thyme can be substituted with dried thyme, using about 1 teaspoon dried.
  • This sauce can be prepared ahead and gently reheated before serving.

Nutrition

Keywords: Jägersoße, German mushroom sauce, creamy hunter sauce, mushroom gravy, bacon mushroom sauce

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