Homemade German Jager Sauce (Hunter Sauce)
You want to serve this delicious German Jager sauce with everything. With schnitzel, chicken, or meatballs, your favorite piece of meat will be much tastier! A delightful, spicy yet soft sauce: a homemade hunter sauce is easy and SO delicious. With this simple recipe, which feels luxurious, with bacon, red wine, and mushrooms, you will serve again and again.
Ingredients
- 2 tablespoon butter
- 1 tablespoon oil
- ½ pound mushrooms white or brown champignons, cleaned and sliced.
- 5 oz. bacon bits
- 3 shallots finely chopped
- 1 tablespoon tomato paste
- 1 tablespoon sugar
- 1 tablespoon flour
- 1 cup red wine cabernet sauvignon or bordeaux
- ½ cup beef stock
- ⅔ cup cream
- 2 sprigs dried thyme fresh or 2 teaspoons dried thyme
- 1 teaspoon paprika powder
Ingredients you need per step are listed below the step in Italic
Instructions
- Heat the butter and oil in a skillet until the butter has melted.2 tablespoon butter, 1 tablespoon oil
- Add the mushrooms and fry until they start brown but not yet shrink about 5 minutes.½ pound mushrooms
- Remove from the pan with a slotted spoon and set aside.
- Place the bacon in the pan and cook over medium heat for 2 minutes.5 oz. bacon bits
- Add the shallots and fry for 3 minutes until translucent.3 shallots
- Spoon the tomato paste, sugar, and flour into the pan and fry for 2 minutes.1 tablespoon tomato paste, 1 tablespoon flour, 1 tablespoon sugar
- Pour the wine into the pan and bring it to a boil. Let it cook for 2 minutes while stirring.1 cup red wine
- Now add the stock and bring to a boil and simmer for 2 minutes.½ cup beef stock
- Add the cream and paprika powder to the pan and mix well. Place the sprigs of thyme on top of the sauce.⅔ cup cream, 2 sprigs dried thyme, 1 teaspoon paprika powder
- Take the mushrooms and put them back in the pan. Bring to a boil and immediately turn the heat to medium-high.
- Let the sauce reduce until it reaches the desired thickness.
NOTES
1. Cleaning mushrooms - Cut a slice on the bottom of the stem with a sharp knife. Then use a brush or dry paper to clean the top. Do not use water. Mushrooms absorb the water and therefore have less taste.
2. Beef stock - To give the sauce the right thickness and great taste. The best is homemade beef stock, but if you don't have it, just use a cube and dissolve in water.
3. Cream - Would you rather have a less fat sauce? Cooking cream is the light version of cream (20 % fat instead of 36 %), with almost the same result.
4. Storage
The hunter sauce is easy to prepare in advance, and you only need to warm it up. Let the sauce cool before storing.
The hunter sauce is easy to prepare in advance, and you only need to warm it up. Let the sauce cool before storing.
- Refrigerator - Keep the sauce covered in the fridge for up to 2 days
- Freezer - Spoon the sauce into freezer containers and store them for up to 3 months. Let thaw in the fridge.
- Reheat - You can reheat the sauce over medium heat while stirring.
Nutrition
Calories: 472kcal | Carbohydrates: 14g | Protein: 9g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 391mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1119IU | Vitamin C: 5mg | Iron: 1mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
