German Rahm Sauce (Rahmsoße)
One of Germany's most popular sauces, this creamy gravy is ready in less than 15 minutes and is delicious served over everything from Spätzle and potatoes to roast pork and Schnitzel!
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
Serving: 0.33cupCalories: 96kcalCarbohydrates: 3gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 433mgPotassium: 74mgFiber: 0.2gSugar: 1gVitamin A: 416IUVitamin C: 0.5mgCalcium: 16mgIron: 0.3mg
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