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Creamy German Hunter’s Sauce Recipe

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★★★★★

4.8 from 76 reviews

Creamy German Hunter’s Sauce is a rich and flavorful mushroom-based sauce perfect for enhancing meats or hearty dishes. Made with sautéed mushrooms, crispy bacon, onions, garlic, and fresh herbs, it is thickened with a roux and finished with sour cream for a velvety texture and tangy undertone. This traditional sauce provides a comforting, savory addition to your meals.

Ingredients

Scale

Main Ingredients

  • 1 lb 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. Finely chop the onion and mince the garlic. Dice the bacon or speck if using.
  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 rendered fat in the pan.
  3. Sauté the Vegetables: Add the butter to the hot skillet. Once melted, sauté the onion until translucent. Then add the 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 and stir well to combine. Add the tomato paste and cook for a couple of minutes, stirring continuously to avoid burning.
  5. Add Liquids: Gradually pour in the bone broth and Worcestershire sauce while stirring continuously. Bring the mixture to a simmer and cook until the sauce thickens slightly.
  6. Temper the Sour Cream: Take a few tablespoons of the hot sauce from the skillet and mix it with the sour cream in a separate bowl. This step prevents the sour cream from curdling when added to the hot sauce.
  7. Finish the Sauce: Stir the tempered sour cream back into the skillet, mixing thoroughly. Avoid boiling the sauce after this point to prevent curdling. Season with salt and pepper to taste. Add the cooked bacon or speck back into the sauce. Simmer gently until the sauce reaches your desired consistency. If the sauce becomes too thick, add a splash of water, white wine, or broth.
  8. Serve: Garnish with freshly chopped thyme and parsley. Serve warm alongside your preferred meat or dish.

Notes

  • Tempering the sour cream is key to preventing curdling in the sauce.
  • Bone broth adds depth of flavor, but any good quality stock can be used instead.
  • Adjust thickness by adding additional liquid if the sauce gets too thick.
  • Worcestershire sauce is optional but adds umami depth to the sauce.
  • This sauce pairs exceptionally well with roasted or pan-fried meats like pork, beef, or chicken.

Keywords: German hunter's sauce, creamy mushroom sauce, bacon sauce, sour cream sauce, traditional German recipe

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