German Mushroom Sauce or Jaeger Sauce
A quick and easy German mushroom sauce or Jaeger sauce. Using onion and garlic powder instead of fresh aromatics keeps the sauce smooth while adding plenty of flavour. Serve with schnitzel, pork, chicken, mashed potatoes or noodles.
Servings: 4
Calories: 112kcal
Ingredients
- 8 oz cremini or button mushrooms, sliced 225 g
- 3 Tbsp butter or bacon fat divided
- 1 tsp onion powder
- 1/4 tsp garlic powder
- 2 Tbsp all-purpose flour
- 1 ½ cups beef broth or vegetable
- 1/2 tsp soy sauce
- 1/2 tsp apple cider vinegar or lemon juice or white wine
- Salt and black pepper to taste
Instructions
- Heat 1 tablespoon of butter (or bacon fat) in large sauce pan over medium-high heat.
- Add mushrooms and cook without stirring too much until they release their moisture and turn deeply golden, 8 to 10 minutes.
- Sprinkle onion powder and garlic powder over mushrooms at last minute and stir to coat. Remove mushrooms from pot. Set aside.
- Melt remaining 2 tablespoons of butter (or bacon fat) in same pan over medium heat. Keep any leftover bits or fond in the pan to build flavour. Sprinkle flour over melted fat and whisk constantly for 1 to 2 minutes, until mixture turns lightly golden and smells nutty.
- Slowly pour in 1/2 cup broth whisking constantly to form a paste and scrape off any browned bits on bottom of pan. Continue adding broth a little at a time, whisking constantly to thin out the paste into a smooth, even liquid. Repeat as needed until all broth has been incorporated and you get the desired consistency. You want a smooth pourable gravy that coats the back of a spoon.
- Bring mixture to a gentle bubble, reduce heat to medium-low and simmer for 5 minutes.
- Add mushrooms to sauce and let warm through. Remove from heat, add the vinegar or lemon juice, taste and season as needed.
Notes
Fresh Onion Version: Slice onions thinly and mince garlic. Sauté onions for 5-8 minutes over medium heat. They should be soft and transparent, be careful not to brown them. Add mushrooms and cook as described. Add garlic at the very end cooking just until aromatic. Remove everything from pan before making roux.
Gluten Free: To make this gluten free omit the flour. After sautéing mushrooms add broth and seasoning, stir in a cornstarch slurry made with one tablespoon of cornstarch dissolved in 2 tablespoons of water and simmer for a minute until thickened.
Vegetarian Version: Replace butter or bacon fat with oil or plant-based butter and use vegetable broth.
Nutrition
Calories: 112kcal | Carbohydrates: 6g | Protein: 3g | Fat: 9g | Sodium: 469mg | Fiber: 1g | Sugar: 1g | Iron: 1mg