Creamy German Hunter’s Sauce (Jägersoße) Recipe

I perfected a creamy German Hunter’s Sauce (Jägersoße) of mushrooms, onions and savory broth finished with cream, and in my German Cooking notes I share the simple trick that makes it irresistible with schnitzel, pork chops or roasted meats.

I can’t get over this Creamy German Hunter’s Sauce, it’s the kind of thing that makes you pause mid-bite, I love how mushrooms and heavy cream turn simple meat into something unexpectedly bold. Rooted in German Inspired Food but not stuck in the past, this Hunter Sauce works for weeknights and for guests.

There’s a little twist in the flavor that keeps you guessing, a background note I still can’t name. Trust me, you want to try it, let it surprise you and then tell me what you think.

Ingredients

• Earthy low calorie some protein and fiber big on umami flavor
• Adds silky richness saturated fat carries flavors but heavy if overused
• Turns sweet when cooked gives body adds carbs and mild umami
• Thickens sauce mostly carbs creates that glossy slightly bready note
• Deep savory backbone adds protein and salt boosts meaty umami
• Brightens with acidity lifts flavors evaporates leaving subtle fruit notes
• Makes sauce silky and rich high fat smooth mouthfeel
• Concentrated sweet-tart umami darkens color and deepens savory profile
• Adds salty savory complexity a tangy umami punch careful with salt
• Fresh herb lift brightens dish small vitamins and herbaceous bite

Ingredient Quantities

• 1 lb (450 g) mushrooms, sliced (cremini or white button)
• 2 tbsp (28 g) unsalted butter
• 1 tbsp neutral oil or bacon fat (optional)
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced (optional)
• 2 tbsp all purpose flour
• 1 1/2 cups (360 ml) beef or veal stock
• 1/4 cup (60 ml) dry white wine (optional)
• 1/2 cup (120 ml) heavy cream
• 1 tbsp sour cream or creme fraiche (optional)
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce or 1 tbsp soy sauce
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• 1 bay leaf (optional)
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley

How to Make this

1. Prep: slice 1 lb mushrooms, finely chop 1 medium yellow onion and mince 2 garlic cloves if using, measure out flour, stock, wine, cream, sour cream, tomato paste, Worcestershire or soy, thyme, bay leaf, salt, pepper and parsley.

2. Heat a large skillet over medium high heat with 2 tbsp unsalted butter plus 1 tbsp neutral oil or bacon fat if using, the oil stops the butter from burning; when the fat is hot add mushrooms in a single layer and sprinkle a little salt to draw out moisture.

3. Brown the mushrooms without stirring too much so they get color, you can do this in batches so they don’t steam; once nicely browned remove half to a bowl and leave the rest in the pan.

4. Lower heat to medium, add the chopped onion to the pan with any remaining butter, cook until soft and lightly golden, add the minced garlic and 1 tbsp tomato paste, cook 1 minute to caramelize the paste and lose any raw taste.

5. Sprinkle 2 tbsp all purpose flour over the onions and mushrooms and stir for 1 to 2 minutes so the flour cooks; this is your roux which will thicken the sauce.

6. If using, pour in 1/4 cup dry white wine to deglaze the pan, scraping up all the browned bits, then slowly whisk in 1 1/2 cups beef or veal stock until smooth; add 1 tsp fresh thyme (or 1/2 tsp dried), 1 bay leaf if using, and 1 tsp Worcestershire sauce or 1 tbsp soy sauce.

7. Bring to a gentle simmer and cook 5 to 8 minutes until slightly reduced and thickened, return the reserved browned mushrooms to the pan so everything heats through.

8. Reduce heat to low and stir in 1/2 cup heavy cream and 1 tbsp sour cream or creme fraiche if using, warm gently (do not boil hard or the cream can split), simmer a couple minutes until the sauce is silky and coats the back of a spoon; taste and season with salt and lots of freshly ground black pepper.

9. Finish off with 2 tbsp chopped fresh parsley, remove and discard the bay leaf, adjust thickness with a splash more stock if too thick or simmer a bit longer if too thin, then serve hot over schnitzel, pork chops or roasted meats.

Equipment Needed

1. Sharp chef’s knife for slicing mushrooms and chopping the onion, it just makes everything faster
2. Cutting board (wood or plastic) big enough to work on
3. Large heavy skillet (10–12 inch) for browning and simmering the sauce
4. Wooden spoon or heatproof spatula to stir the roux and sauce
5. Tongs or slotted spoon to lift browned mushrooms into a bowl
6. Whisk for deglazing and whisking in the stock smooth
7. Measuring cups and spoons plus a liquid measuring cup for stock/wine/cream
8. One or two mixing bowls to hold reserved mushrooms and to mix the sour cream/cream if needed

FAQ

Creamy German Hunter’s Sauce (Jägersoße) Recipe Substitutions and Variations

• Mushrooms: swap cremini with shiitake, portobello (coarsely chopped), or a mixed wild mushroom blend; if you use dried porcini, rehydrate them and reserve the soaking liquid (strain it) to boost the sauce flavor.
• Beef/veal stock: use chicken stock, rich vegetable or mushroom stock, or water plus a splash of soy sauce or a teaspoon of beef bouillon for the same savory depth (good for when you dont have beef stock).
• Heavy cream: replace with half and half plus 1 tablespoon melted butter for richness, full fat coconut milk for a dairy free option, or fold in 2 tablespoons creme fraiche or Greek yogurt off the heat for tang.
• All purpose flour (thickener): use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) or arrowroot/tapioca starch for gluten free cooking; add starchy mix at the end and simmer briefly to avoid lumps.

Pro Tips

1) If you want deeper browning, don’t salt the mushrooms until after they get a good sear. Salt draws moisture, and moisture stops browning. If you prefer more evenly seasoned mushrooms though, salt earlier — both ways work, it just changes the texture.

2) Use a heavy skillet (cast iron if you got one) and get it really hot before the mushrooms go in. Also add a little high smoke point oil with the butter so the butter flavors but doesn’t burn. Browning is flavor, so take your time and do it in batches if needed.

3) For a silkier sauce, warm the cream a bit before stirring it in and take the pan off the heat when you add it. That helps prevent the cream from breaking. If the sauce gets grainy, whisk in a splash of hot stock or use a blender for a few seconds to smooth it out.

4) Don’t rely only on flour to add flavor. A small splash of something acidic at the end — lemon juice, sherry vinegar, or a tiny extra spoon of sour cream — brightens the whole thing and stops it from tasting flat. Add a little at a time and taste.

5) Make ahead and storing: the sauce thickens when chilled. Reheat gently over low heat with a little extra stock or cream to loosen it. If you want a faster weeknight version, reserve some of the browned mushrooms, cool and freeze them flat in a bag — they thaw and finish quickly in the sauce.