Jägersauce

Name: Jägersauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Germany
Ingredients: 2 tbsp butter; 1 onion, finely chopped; 50g streaky bacon, finely diced (optional); 300g chestnut mushrooms, sliced; 1 tbsp tomato purée; 100ml dry white wine; 250ml beef or chicken stock; 100ml double cream; 1 tsp fresh thyme leaves; 1 tbsp flat-leaf parsley, chopped; pinch salt and black pepper

Germany

Jägersauce means 'hunter's sauce' in German, a nod to the game and foraged mushrooms of the hunter's kitchen. It's a close relative of French sauce chasseur and is most often poured over schnitzel, sausages and spätzle.

Germany's 'hunter's sauce': sliced mushrooms browned in butter, then simmered with onion, white wine and stock and finished with a little cream. Earthy, savoury and rich, it's made for pouring over schnitzel, sausages and spätzle.

Prep

10 mins

Cook

25 mins

Difficulty

Easy

Calories

190 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

2 tbspbutter

1onion, finely chopped

50gstreaky bacon, finely diced (optional)

300gchestnut mushrooms, sliced

1 tbsptomato purée

100mldry white wine

250mlbeef or chicken stock

100mldouble cream

1 tspfresh thyme leaves

1 tbspflat-leaf parsley, chopped

pinchsalt and black pepper

Method

Melt the butter in a wide pan over medium heat. Cook the onion, and the bacon if using, for 5 minutes until soft and lightly golden.

Turn the heat up, add the mushrooms and cook for 8-10 minutes, stirring only now and then, until they have given off their liquid and turned deep golden brown.

Stir in the tomato purée and thyme and cook for 1 minute. Pour in the wine and let it bubble until reduced by half.

Add the stock and simmer gently for 10 minutes until the sauce has thickened slightly. Stir in the cream and simmer for a few more minutes until it coats the back of a spoon.

Season with salt and pepper, stir through the parsley and serve hot over schnitzel, sausages or spätzle.

Chef's Tip

Be patient with the mushrooms. Letting them brown properly, and not crowding the pan, is what gives the sauce its deep, savoury flavour. If your pan is small, cook them in two batches.

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