Jagersauce Recipe

I’m absolutely obsessed with this recipe because it brings a rich, savory depth to any meal with its heavenly mushroom and white wine sauce. Plus, the aroma of garlic, thyme, and parsley fills my kitchen with a comforting vibe that feels like a warm hug in a dish!

Jagersauce is a rustic, rich sauce made with mushrooms and earthy flavors that I love to prepare. My version pairs sautéed, sliced mushrooms with—get this—three different earthy base components: beef broth, dry white wine, and copious amounts of butter.

After that, I blend in sautéed garlic and a hint of chopped thyme and parsley, and voilà! You end up with a really nice mushroom sauce.

Ingredients

Butter:
Enriches and deepens the flavor; a source of good fats.

Onion:
Offers sweetness and fragrance; has vitamins and antioxidants.

Mushrooms:
Imparts a savory taste; nutrient-rich, low-calorie source of fiber and vitamin D.

Beef broth:
Boosts the umami flavor; full of protein and minerals.

Dry white wine:
The compounds in wine, such as resveratrol, may contribute to the health of your heart.

Wine adds acidity and depth to a meal.

Sour cream:
Texture is creamy; tastes tangy.

Contains probiotics; has healthy fats.

Ingredient Quantities

• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1/2 cup dry white wine
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• Salt and pepper to taste
• 1/4 cup sour cream
• 1 tablespoon Worcestershire sauce

Instructions

1. Melt the butter in a large skillet over medium heat.

2. Finely chop an onion, and sauté it until it is translucent, about 3-4 minutes.

3. Add the garlic and cook for 1 minute more, until fragrant.

4. Add the sliced mushrooms to the frying pan and cook them until they are browned and tender, about 5-7 minutes.

5. Dust the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to evaporate the raw flour taste.

6. Slowly add the beef broth while constantly stirring to prevent lumps from forming, letting the mixture thicken a bit.

7. In the same pot, pour in the dry white wine and add the dried thyme and dried parsley. Bring the whole mixture to a gentle simmer. Let it bubble away for 5-10 minutes, stirring it now and then to keep it smooth, until the sauce has reduced a bit and the flavors are nicely combined.

8. Add salt and pepper to taste.

9. Lower the heat and blend in the sour cream and Worcestershire sauce, so that they are well incorporated into the sauce.

Let the sauce warm through without boiling.

10. Pour the sauce over your preferred meat dishes or serve it as a gravy for potatoes. Partake!

Equipment Needed

1. Large skillet
2. Cutting board
3. Chef’s knife
4. Wooden spoon or spatula
5. Measuring spoons
6. Measuring cups
7. Whisk

FAQ

• What is Jagersauce?A savory brown mushroom sauce is the common German food that goes by the name Jagersauce, or “hunter’s sauce.” It gets used a lot in the cuisine of Germany and is ideal for pairing with meats, like (1) schnitzel, (2) roast, or (3) other edible animal parts.
• Can I use a different type of mushroom?Certainly, you can utilize any type of mushroom you wish. Varieties like cremini, button, or portobello are excellent choices. They offer a range of flavors and textures that can enhance the dish.
• Is there an alternative to beef broth?You can use chicken or vegetable broth in their place. They will change the flavor profile of the sauce somewhat.
• Can I omit the wine?Certainly, you can substitute the wine with more beef broth or a splash of apple cider vinegar for acidity.
• Does this sauce store well?Airtight container, refrigerated: up to 3 days. Reheat on the stovetop to serve.
• How do I adjust the thickness?To achieve a sauce of greater thickness, letting it simmer for a longer time while reducing it, or whisking in a bit more flour will help. If you want a sauce that is more fluid, adding broth or a bit of water will do the trick.

Substitutions and Variations

1 small onion, finely chopped; 2-3 shallots, finely chopped (substituting for the onion)
8 ounces mushrooms, sliced: Substitute with 8 ounces of portobello or cremini mushrooms, sliced.
1 cup beef broth: Substitute with 1 cup chicken broth or vegetable broth.
1/2 cup dry white wine: Replace with 1/2 cup chicken broth mixed with a splash of lemon juice.
1/4 cup sour cream: Use 1/4 cup Greek yogurt instead.

Pro Tips

1. Choose Your Mushrooms Wisely Use a mix of mushroom varieties like cremini, shiitake, and button mushrooms for a deeper, more complex flavor profile in your sauce.

2. Enhance Depth with Extra Herbs Consider adding a bay leaf while simmering the sauce in step 7 for additional aromatic depth. Just remember to remove it before serving.

3. Deglazing for Extra Flavor After sautéing the onions and garlic, deglaze the skillet with a splash of the wine, scraping up any browned bits for added richness.

4. Silky Finish To ensure the sauce is silky after adding the sour cream, temper it by mixing a small amount of the hot sauce into the sour cream before adding it to the skillet. This helps prevent curdling.

5. Boost Umami Add a dash of soy sauce or a teaspoon of miso paste when you add the Worcestershire sauce for an extra umami punch that will elevate the sauce’s savory notes.