German Rahm Sauce (Rahmsoße)
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If you’ve been to Germany and have eaten at the restaurants there you have most likely come across one their most popular gravies called Rahmsoße, or Rahm Sauce. A personal favorite that my Mutti and Oma regularly made, it’s a creamy gravy that’s chock full of flavor and is served over everything from Spätzle and potatoes to pork roasts and Schnitzel. The two store-bought name brands are Maggi and Knorr and this homemade Rahm Sauce recipe not only tastes better, it’s free from any junk ingredients!
What is Rahm Sauce?
Since childhood, Rahmsoße has been one of my most favorite of all German gravies. A creamy all-purpose gravy that translates as “cream sauce”, it is one of the most popular gravies in Germany. Growing up my Mutti and Oma would make this on a regular basis and when we went out to our favorite restaurants in the the Stuttgart Germany area, something I frequently ordered as a kid was just a big plate of Spätzle with Rahmsoße. And yes, I’d always ask for extra Rahmsoße. Always. And to go with it I would usually order a side of Swabian-style German Potato Salad. As a kid those things captured the very essence of comfort food for me. Those and my other favorite dish to order out: Maultaschen. Either served in broth, fried with egg (Gebratene Maultaschen), or baked topped with smoked ham and Emmentaler (“Schweizer Art” or Swiss style). And even as I grew up, Spätzle with Rahm Sauce was something I never tired of, and it still speaks home to my heart.
In Germany, Rahm Sauce comes pre-made as a powder you simply add water to and bring to a boil, the two most popular brands being Maggi and Knorr. And I have to say, they are delicious. So much so that most Germans use store-bought instead of making it from scratch. But I have two reasons for having developed this Maggi – Knorr Rahmsoße copycat: 1) It’s near impossible to find outside of Germany unless you have access to a German goods store or order it online, and in both cases the price markup is pretty hefty and 2) homemade is vastly healthier because it doesn’t have any of those preservatives, additives, flavor enhancers, and who-knows-what-ingredients.
Rahm Sauce Ingredients
In developing this Maggi/Knorr copycat recipe I consulted the boxed ingredients and experimented with different ratios until I got the flavor I wanted. The ingredients for both brands are pretty much the same with a few exceptions: Knorr includes tomato and mushroom concentrate while Maggi does not, and Maggi includes white pepper which Knorr does not. I include all three of those ingredients in my recipe because I think they’re all key. For the mushroom concentrate I’m using what I believe are the most potently delicious mushrooms ever – porcini mushrooms. Talk about concentrated flavor! It’s pure umami bumped up several notches. So we’re just using one teaspoon of powdered porcini mushrooms (I grind the dried porcini in my spice/coffee grinder). It’s just the right amount to add a significant and incredible flavor dimension to the Rahmsosse without actually giving it a “mushroom flavor.” The ingredients in my Rahm Sauce are:
- Butter
- Flour
- Beef broth (if you’re vegetarian you can substitute vegetable broth)
- Heavy cream (if you want to cut down on calories you can use half & half or whole milk, but cream tastes best)
- Tomato paste (I always buy it in tubes so that I can use small quantities without the rest of the can going to waste)
- Ground porcini mushrooms
- Spices: Paprika, onion, garlic powder, white pepper, salt and sugar
What to Serve With Rahm Sauce
Rahm sauce is an all-purpose gravy that you can serve with any number of dishes. Here are just a few ideas:
- Mashed potatoes, boiled potatoes, noodles, or rice
- Spaetzle
- Roast pork or roast chicken
- Pork Chops
- Schnitzel (known as Rahmschnitzel in Germany)
- Frikadellen
- Meatloaf
- Vegetables
German Rahm Sauce Recipe
Let’s get started!
In a small saucepan, melt the butter over medium heat. Add the flour and whisk until incorporated.
Continue to whisk the butter/flour mixture until the color turns from pale yellow to golden brown, about 2-3 minutes. This will both eliminate the flour flavor and add a rich depth of flavor to the gravy.
Gradually pour in the beef broth while whisking constantly to prevent lumps.
Continuing to whisk, bring the gravy to a low simmer.
Add the tomato paste and the spices.
Continue to simmer the gravy over low heat for 5 minutes, whisking occasionally.
Whisk in the heavy cream and return the gravy to a low simmer.
Simmer for another minute and add salt and pepper to taste. Remove the gravy the heat or keep on the “warm” setting until ready to serve.
Leftovers can be stored in a covered container in the fridge for up to 3 days. If the gravy is too thick simply thin it out with a little beef broth, cream, or milk.
Enjoy!
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German Rahm Sauce (Rahmsoße)
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 1/2 teaspoons tomato paste
- 1 teaspoon ground dried porcini mushrooms (can substitute another variety of dried mushroom, i.e. shiitake, cremini, portabello)
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/8 teaspoon white pepper
- 1/3 cup heavy cream
Instructions
- In a small saucepan, melt the butter over medium heat. Add the flour and whisk until incorporated. Continue to whisk the butter/flour mixture until the color turns from pale yellow to golden brown, about 2-3 minutes. This will both eliminate the flour flavor and add a rich depth of flavor to the gravy.Gradually pour in the beef broth while whisking constantly to prevent lumps. Continuing to whisk, bring the gravy to a low simmer. Add the tomato paste and the spices. Continue to simmer the gravy over low heat for 5 minutes, whisking occasionally. Whisk in the heavy cream and return the gravy to a low simmer. Simmer for another minute and add salt and pepper to taste. Remove the gravy the heat or keep on the"warm" setting until ready to serve.Makes about 2 cups of gravy.Leftovers can be stored in a covered container in the fridge for up to 3 days. If the gravy is too thick simply thin it out with a little beef broth, cream, or milk.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Just going through these recipes takes me back to Germany. I love German cooking but have forgotten many of the recipes. Thank you so much!
You’re welcome, Debra, I’m happy these are bringing back the memories <3
I’m going to try making this with low sodium chicken broth because my family cannot process beef. But otherwise it sounds delicious!
this is definitely one of my favorites and is going to become a regular on my menu. I originally made this with spaetzel as a part of my attempt to reconnect with my families german roots. the first time I made it I couldn’t find dried mushrooms so i use belle and pureed it into the sauce with an immersion blender. it was good, but it kinda just came out as a mushroom sauce. good, but not quite right.
the second time I thought it would make a good toping to egg noodle(like for stroganoff) and that time I found the porcini dried mushrooms. made that way it was spectacular. my wife and kindergartener both loved it!
Oh I’m so glad that everyone enjoyed it and I really appreciate the feedback, thank you Theogren!