Jägersauce

Name: Jägersauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: German
Ingredients: Button or wild mushrooms, sliced — 250 g (9 oz); Onion, finely diced — 1 small; Butter — 30 g (2 tbsp); All-purpose flour — 20 g (2.5 tbsp); Beef stock — 350 ml (1.5 cups); Dry red wine — 60 ml (1/4 cup); Fresh thyme — 2 sprigs; Salt and pepper — to taste

The Quirky Foodster Team

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10 min

Prep

25 min

Cook

Ingredients

Button or wild mushrooms, sliced — 250 g (9 oz)
Onion, finely diced — 1 small
Butter — 30 g (2 tbsp)
All-purpose flour — 20 g (2.5 tbsp)
Beef stock — 350 ml (1.5 cups)
Dry red wine — 60 ml (1/4 cup)
Fresh thyme — 2 sprigs
Salt and pepper — to taste

Method

Melt butter in a sauté pan over medium-high heat; cook mushrooms until golden and most liquid has evaporated,
about 8 minutes.
Add onion, cook 5 minutes until softened.
Sprinkle in flour, stir to coat, and cook 1-2 minutes.
Gradually whisk in stock and red wine, stirring to avoid lumps; add thyme.
Simmer 15 minutes, stirring occasionally, until thickened; season with salt and pepper.

Cultural Background: Meaning 'hunter's sauce', Jägersauce is a German brown mushroom sauce built on a rich stock base with sautéed mushrooms and onions, closely related to the French chasseur, and a staple accompaniment to Jägerschnitzel across German-speaking regions.

Tips: • Browning the mushrooms well before adding liquid is key to a deep, savoury flavour. • Removing the thyme sprigs before serving keeps the sauce tidy.

Variations: • Use a mix of wild mushrooms for a more intense, earthy flavour. • Stir in a splash of cream at the end for a richer, milder version common in some regions.

Storage: Refrigerate up to 3 days in an airtight container.

Reheating: Reheat gently over low heat, stirring occasionally. Nutrition (per serving) Approx. 55 kcal, 1.5 g protein, 3 g fat, 4 g carbohydrate per 60 ml serving.

FAQs: What is Jägersauce traditionally served with? Jägerschnitzel (breaded pork or veal cutlet), Spätzle, and roasted meats. How is it different from French chasseur sauce? Jägersauce is typically simpler and heartier, without the tomato found in classic French chasseur.