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!
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!
Hello Kimberley… fun fact: I was born and grew up in Kimberley BC. And then the military sent me to live in Germany for a few years at Lahr and Baden-Baden. There’s still an ex-pat population of over 50,000 in those areas who retired and stayed in Germany rather than return home.
That was back in the late 80’s/early 90’s prior to those bases closing. I took my deployment leave once to go back to those areas of Germany to tour around on a rented Beemer motorcycle instead of returning to spend that time at home.
ANYWAYS… here in Montana where I live next to Glacier National Park and the Bob Marshall Wilderness, there’s some fabulous food. But not a German/Austrian restaurant in sight. I miss the wonderful German food (and beer and Octoberfest and Erdbeerfest), so I’m going to hang around your website for a while, poaching recipes to fit into the memories of my time in Bavaria.
I have a few questions as I read through and collect recipes to fit into the dinner (mostly) schedule.
One is I notice repeated references to using dried porcini mushrooms in recipes to develop flavours i.e. “unami”.
So to start with that question in small towns that are deserts as far as availability of less than basic foodstuffs is concerned; what is a good, common substitute for porcini mushrooms to give similar flavour profiles.
I’m thinking of substituting Worcestershire sauce or perhaps oyster sauce as an easy substitute when dried porcini is called for in your recipes. Or maybe an anchovy or two?
Anyways, I will try those alternatives. Any better alternatives you would suggest?
Hi Old Airborne Dog, it’s nice to meet you. I had no idea there was such a large ex-pat population. I’d frequently come across retired military vets who were married to German women and decided to stay in Germany, but I wouldn’t have guessed 50,0000. That’s awesome. Substitutes for the porcini mushrooms: my first recommendation would be to use any dried mushroom if you can find them. You could even dry your own mushrooms in the oven, whatever variety you have access to – mushrooms in dried from have a nice concentrated flavor when you grind them add them to sauces. Porcinis are just extra flavorful. Between Worcestershire and oyster sauce I’d recommend Worcestershire. I wouldn’t recommend anchovies because while they absolutely do add that umami element, they have a very different and potent flavor profile. And honestly, even if you simply omitted the porcinis and didn’t substitute them with anything, the recipes calling for them are still going to be plenty flavorful. I just like to add them as a “secret ingredient” to add even MORE flavor.
In any case, welcome to my site, I’m so glad you found it! I hope you find a lot of recipes that you enjoy and likewise enjoy the those trips down memory lane!
This has become one of our go-to sauces. The flavor is fabulous. Thank you for sharing.
Oh I’m so glad, Cathy, thank you very much!
It tastes good. Tqvm . I will save this recipe
Thank you, Zaleha, I’m happy you enjoyed it!
This is very yummy gravy. The texture is so rich and creamy and I love the flavor. I’ve never had rahm sauce before so I don’t have anything to compare it it, all I know is that I love this one!
Wonderful! I’m so glad you enjoyed it, thank you Tabitha!
I’ve only ever had Rahmsosse from the packets. I don’t know why it never occurred to me to make it from scratch, just the habit of convenience I guess. But I am so glad you posted this because it is DELICIOUS. I can tell you right now that I’m not buying the Knorr packets anymore! This is such a delicious gravy, thank you for showing me how to make it from scratch.
Thank you, Louise, I’m so glad you made and enjoyed it! <3
This was an absolutely delicious gravy!
Wonderful, Elise, thank you so much!
This was so delicious! And I have to sheepishly admit that not nearly as much ended up in the gravy boat as should have because I kept tasting samples from the saucepan!! This is an absolutely wonderful Rahmsosse and is going in my saved files. Danke, Kimberly!
Lol! Wonderful, Marianne, I’m so happy you enjoyed it, thank you!
Oh Kimberly, I can’t tell you how excited I am to see that you’ve posted a recipe for this! Rahm sauce has always been one of my favorites also and knowing the recipe comes from you I have no doubt it’s going to be as wonderful as everything else of yours that I have made! Can’t wait to try this. Hugs, Tilly
Thank you so much for that kind compliment, Tilly <3 Happy cooking and Guten Appetit! :)