Jägersoße (German Jager Sauce)
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A delicious German mushroom sauce, or Jägersoße, that is positively mouthwatering served with a variety of meats, game, poultry and carbs or simply spooned over pasta or potatoes. This Jager Sauce recipe is sure to earn a place in your repertoire of favorite gravy recipes!
What is Jager Sauce (Jägersoße)?
Jager sauce, known as Jägersoße in Germany, is a brown mushroom sauce that is traditionally served with beef or game. It’s also the sauce that accompanies Germany’s famous Jägerschnitzel. The name translates as “hunter’s sauce” because traditionally when hunter’s were out hunting for rabbits, venison or fowl, they would commonly pick wild mushrooms and bring them back home with them to pair with their game. And what better pairing than a fresh mushroom sauce made from scratch?
There are a number of variations of Jägersoße in Germany. Some are creamy (feel free to stir in some heavy cream at the end if you wish), but most are clear and thickened with cornstarch. For a slightly more gourmet touch, I like to add some red wine, which is also common, but you can omit it if you prefer. A lot of German home cooks today opt for the convenience of the pre-packaged gravies, including Jägersoße, because let’s face it, Knorr and Maggi make some pretty darn good tasting products. But for quality and flavor, there is zero comparison to homemade (not mention it’s free from all the chemicals, preservatives, and junky fillers)!
Jaeger Sauce Ingredients & Substitutions
This Jaeger Sauce recipe uses just a handful of ingredients which, aside from fresh mushrooms from the store, you likely already have on hand. Here’s what you’ll need:
- Bacon Grease or Butter: For cooking the onions and mushrooms. Bacon grease will give you the best flavor but you can use butter instead.
- Onion and Garlic: You’ll need a medium sized yellow onion.
- Mushrooms: White button mushrooms, or what the Germans call Champignons, are the most commonly used but you can use any mushroom variety of your choice, including cremini, wild mushrooms or a combination.
- Dried Porcini Mushrooms: This adds the most incredible dose of umami and flavor to the gravy. Dried porcini mushrooms are my “secret ingredients” for many sauces, soups and stews and a little goes a long way. If you can’t find them or don’t want to use them, add some umami to the sauce in the form of either Maggi seasoning, Worcestershire sauce or soy sauce.
- Tomato Paste: You just need a teaspoon of this concentrated tomato paste. It’s not a must, but it adds really nice flavor depth.
- Thyme: Use fresh if you have it, otherwise use dried.
- Beef Broth: Make the beef broth a little stronger by adding some extra beef broth base or granules.
- Red Wine: This adds flavor and makes the sauce more refined. If you prefer to omit it simply substitute more beef broth.
- Salt, Pepper and Sugar: Just a touch of each or more to taste.
- Cornstarch: For thickening.
- Butter: This is stirred in at the very end to create that wonderful velvety texture.
- Optional: This is a clear mushroom sauce, but if you prefer a creamy mushroom sauce you can stir a few tablespoons of heavy cream into the sauce at the very end and just heat through.
Jager Sauce Recipe
Let’s get started!
Melt the bacon grease or butter Melt the butter in a saucepan over medium-high heat and saute the onions until soft and just barely beginning to brown, 5-7 minutes. Add the garlic and cook another minute. Add the mushrooms and thyme and cook until they’re soft and the liquid from the mushrooms has evaporated, 5-7 minutes. Add the red wine and boil briefly until it’s reduced by half. Stir in the ground porcini mushrooms and tomato paste.
Add the beef broth, salt, sugar and pepper. Cover and simmer on low, stirring occasionally, for 10 minutes. Add salt and pepper to taste.
Dissolve the cornstarch in the water and whisk it into the gravy, whisking continually to prevent lumps. Simmer until the gravy is thickened, 1-2 minutes. Stir in the butter.
If you prefer the gravy thinner add a little more water or broth. If you prefer it thicker, dissolve a little more cornstarch in water and add it to the gravy. If you want a creamy gravy, add a little heavy cream.
Storing and Reheating Hunter’s Sauce
Mushroom sauces typically don’t keep well. But if you have leftovers you can reheat this the next day. Reheat this hunter’s sauce over low heat on the stovetop or on low in the microwave. Sauces thickened with cornstarch do not freeze well.
What to Serve with Jager Sauce
In Germany, Jägersoße is traditionally served with grilled or roasted meats, game and poultry and is also the sauce that is served with Jägerschnitzel. Here are a few ideas:
- This sauce is served with Schnitzel to make what is famously known as Jägerschnitzel (hunter’s schnitzel)
- Roast beef, steak, pork, or game
- Roast chicken
- Schweinshaxe
- Frikadellen
- Potatoes, French fries, pasta, or Spätzle
- Kartoffelklöße or Semmelknödel
- Kartoffelpuffer
For more homemade sauces try my:
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Jägersoße (German Jager Sauce)
Ingredients
- 2 tablespoons bacon grease or butter
- 1 medium yellow onion , finely chopped
- 1 clove garlic , minced
- 16 ounces white button mushrooms , or cremini, wild mushrooms or combination
- 1 tablespoon ground dried porcini mushrooms (strongly recommended for BEST flavor; if omitting add 1 teaspoon Maggi seasoning, Worcestershire sauce or soy sauce)
- 1 teaspoon concentrated tomato paste
- 1 teaspoon fresh chopped thyme or 1/4 teaspoon dried
- 1/4 cup dry red wine (can substitute beef broth)
- 2 cups strong beef broth (add a little extra beef broth base for a stronger broth)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup cold water or beef broth
- 1 1/2 tablespoons cornstarch
- 2 tablespoons unsalted butter
Instructions
- Melt the bacon grease or butter Melt the butter in a saucepan over medium-high heat and saute the onions until soft and just barely beginning to brown, 5-7 minutes. Add the garlic and cook another minute. Add the mushrooms and thyme and cook until they're soft and the liquid from the mushrooms has evaporated, 5-7 minutes. Add the red wine and boil briefly until it's reduced by half. Stir in the ground porcini mushrooms and tomato paste. Add the beef broth, thyme, salt, sugar and pepper. Cover and simmer on low, stirring occasionally, for 10 minutes. Add salt and pepper to taste. Dissolve the cornstarch in the water and whisk it into the gravy, whisking continually to prevent lumps. Simmer until the gravy is thickened, 1-2 minutes. Stir in the butter. If you prefer the gravy thinner add a little more water or broth. If you prefer it thicker, dissolve a little more cornstarch in water and add it to the gravy. If you want a creamy gravy, add a little heavy cream.
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!
