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    Home » Side Dishes

    Basic Recipe for Rahmsauce – German Cream Sauce

    Published: May 21, 2021 · Modified: Apr 7, 2022 by Marita Sinden · 4 Comments

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    Rahmsauce

    There are few sauces that are as versatile as this Rahmsauce (Rahmsoße). It goes well with
    everything from turkey schnitzel, frikadellen (German meatballs), pasta, spätzle and rice. In Germany, this creamy sauce is one of the most popular and well-known sauces. It is also the base for the famous Jager sauce.

    Nowadays people tend to use instant packet mixes such as the Knorr Rahm sauce. They don’t realise that the homemade recipe for rahmsauce is quick and easy to follow and consists of mainly pantry ingredients. Also, homemade sauces are free of preservatives and don’t have the carbon footprint that imported goods bring with them.

    Rahmsauce in a saucepan. A wooden spoon is dipping in

    What is Rahmsauce?

    Rahm Sauce (in German also referred to as Rahmsoße) is a cream-based sauce. It is one of the basic German sauces. Rahm sauce in English could be translated as “Cream Sauce”. Colloquially you can call it German brown gravy. Although the sauce may appear to be paler.
    The technical term for this sauce in French is “Sauce à la crème”.

    The name is put together by two words. "Rahm" is a word for cream in German. "Sauce" has the same meaning as in English. Another word for Sauce in German is "Soße". So another common name for this sauce is "Rahmsoße".

    How to make Rahmsauce

    Whats in Rahmsauce?- The Ingredients:

    • 400 ml/ 13.5 fl oz beef broth/stock (you can also use vegetable stock (affiliate link) or chicken stock. But the beef stock helps the sauce gain this brown colour,
    • 25 gr / 0.8 oz butter
    • 25 gr/ 0.8 oz flour
    • 1 tablespoon tomato paste
    • 100 ml/ 3,3 fl oz whipping cream (at least 30% fat)
    • salt and pepper.

    Recipe Steps

    1. In a saucepan, melt the butter. Add the flour while continuing to stir until you achieve a thick paste. Slowly pour in the hot broth. Keep on mixing continually so no lumps form. Bring to a boil and then reduce the heat to a simmer.
    2. Leave the sauce to simmer for about 9-10 minutes to reduce the floury taste.
    3. Stir in the tomato paste and cream. At this point, the sauce should no longer be boiling.
      Add salt and pepper to taste.
    4. Optional, you can sprinkle some fresh cut parsley to serve the sauce.
    Rahm Sauce Recipe step. 1. Melt the butter. 2 add the flour and mix into a paste. 3. Add the broth. 4. Mix in the cream and tomato paste.

    Recipe variations:

    • You can adjust the flavour by adding spices to the sauce. Popular is to add some
      paprika powder.
    • Add fresh herbs to the sauce such as thyme, basil or oregano.
    • Adding fried onions to the sauce will create a sweet taste.
    • For an Asian twist, you can also replace the cream with coconut milk. Add some curry
      paste to the sauce for flavouring.
    • You can give the sauce a rich flavour by adding in some sherry or brandy.

    How to make Vegan Rahmsauce

    This sauce is easily adapted for a vegan diet.

    1. Replace the butter with margarine
    2. Use vegetable stock (affiliate link) instead of meat stock
    3. Replace the cream with a vegan plant-based alternative. i.e. soya cream.
    Rahmsauce in a Saucier. around there are some spinkles of thyme

    TIPS for the best Rahmsauce

    Sometimes you can follow instructions to a tee but something still goes wrong. Here are some
    suggestions on how to remedy your sauce.

    • If your sauce is too liquidy – leave it to boil out the water a little longer.
    • Your sauce is too thick – you can always add a little more water to achieve the right
      consistency.
    • Do you have lumps in your sauce? This can happen when you did not mix well enough while
      pouring in the broth, or if you added the broth too quickly. Don’t worry you can just use a
      hand blender to create a smooth sauce again.
    A pan with chicken, schupfnudeln, Mushrooms in Rahmsauce. Some chopped parsley is sprinkled on top

    What goes with Rahmsauce

    This sauce is very versatile. Here are some suggestions on what to have with it:

    • Schnitzel. Schnitzel with rahmsauce is called rahmschnitzel. It is a popular alternative to Jager Sauce
    • Frikadellen (German meatballs). Frikadellen in rahmsauce with mashed potatoes is one of my favourite combinations. This is the best sauce for frikadellen. (PS. Ikea meatballs are also served in a rahmsauce)
    • Chicken in Rahmsauce. – Another one of our favourites. This sauce goes well with roast chicken, or with chicken breast
    • Pork medallions in a creamy sauce. Look no further for the perfect sauce – this rahmsauce goes great with pork.
    • You can also simply serve it with vegetables and pasta, spaetzle, schupfnudeln or rice.
    Frikadellen and Mushed Potatoes on a plate served with rahm soße

    Storage Instructions:

    How long does Rahm sauce keep?

    Store your Rahmsoße in the fridge and consume within 1-3 days.

    Can I freeze this sauce?

    I would advise against freezing rahmsauce, as the cream is likely to separate when thawing.

    More German Sauces you might be interested in

    • Homemade Jager Sauce – German Hunter Sauce (Jägersoße)
    • Classic Frankfurter Green Sauce (Frankfurter Grüne Sauce)
    • Zigeuner Sauce (Gypsy Sauce)
    • Quark Dip with Herbs (Kräuterquark)
    • Currywurst Sauce

    Did you try this recipe?

    Please leave a rating or make a comment below. I would love to hear from you. You can send me an e-mail or comment on Facebook, Instagram or Pinterest.

    Why not share our Facebook Group - Homemade German Food & Recipes. Here we chat about German Food and share recipes.

    Recipe

    Rahmsauce in a saucepan. A wooden spoon is dipping in

    Rahmsauce – German Cream Sauce

    Marita
    This creamy sauce is perfect for schnitzel, meatballs, chicken, pasta and spaetzle.
    4.63 from 16 votes
    I look forward to your feedback. Just click the stars above.
    Print Recipe Pin Recipe
    Prep Time 2 minutes mins
    Cook Time 10 minutes mins
    Total Time 12 minutes mins
    Course Side Dish
    Cuisine German
    Servings 4 people
    Calories 117 kcal

    Ingredients
      

    • 25 gr butter 0.8 oz
    • 25 gr flour 0.8 oz
    • 400 ml beef broth/stock 13.5 fl oz (you can also use vegetable stock (affiliate link) or chicken stock. But the beef stock helps the sauce gain this brown colour,
    • 1 tablespoon tomato paste
    • 100 ml whipping cream 3.3 fl oz -  (at least 30% fat)
    • salt and pepper

    For serving (optional)

    • 2 tablespoon fresh parsley finley chopped
    Prevent your screen from going dark

    Instructions
     

    • In a saucepan, melt the butter. Add the flour while continuing to stir until you achieve a thick paste. Slowly pour in the hot broth. Keep on mixing continually so no lumps form. Bring to a boil and then reduce the heat to a simmer.
    • Leave the sauce to simmer for about 9-10 minutes to reduce the floury taste.
    • Stir in the tomato paste and cream. At this point, the sauce should no longer be boiling.Add salt and pepper to taste.
    • Optional, you can sprinkle some fresh cut parsley to serve the sauce.

    Video

    Nutrition

    Calories: 117kcalCarbohydrates: 7gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 49mgPotassium: 86mgFiber: 1gSugar: 1gVitamin A: 607IUVitamin C: 4mgCalcium: 29mgIron: 1mg
    Keyword cream sauce for meatballs, cream sauce for schnitzel, german brown gravy, german cream sauce, rahmsoße
    Did you make this recipe? I love hearing how you went with my recipes! Please leave a quick Comment and star rating. I appreciate your feedback.

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    Comments

      4.63 from 16 votes (15 ratings without comment)

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      Recipe Rating




    1. Kerstin says

      May 28, 2021 at 12:46 pm

      5 stars
      So here bin ich! Ich bin ein expat und wohne in Florida. Schon seit mehr als 20 Jahren bin ich Veganer. Koche aber noch immer deutsch aber auf vegan. Diese Soße habe ich schon öfter gekocht. Ich nehme einen Gemüse Stock und für den Rahm von nehme ich Kokonuss Milch. Ich habe immer eine Büchse im Eisschrank und nehme nur den Rahmen der nach oben zum Deckel kommt. Es ist sehr gut und schmeckt garnicht nach Kokosmilch. Ich nehme immer eine Kokosmilch von Thailand. . So gut! . Aber danke für das Rezept.
      Kerstin

      Reply
      • Marita says

        May 28, 2021 at 6:38 pm

        Hallo Kerstin! Schön dich kennenzulernen! Danke das du vorbeischaust.
        Danke für deinen tollen Vorschlag die Rahmsauce vegan zu kochen. Dass probiere ich auch mal.

        Liebe Grüße
        Marita

        Reply
    2. Dagmar Tolentino says

      May 25, 2021 at 3:47 pm

      How much/what kind of broth? Not listed under ingredients.

      Reply
      • Marita says

        May 25, 2021 at 4:13 pm

        Hi Dagmar, thanks for noticing. I updated the recipe. It is 400 ml beef broth.

        Reply

    Hi, I'm Marita

    Food enthusiast & home cook. I returned to Germany after living in the UK for 20 years. Here at My Dinner, you will find traditional and authentic German recipes with cultural backgrounds.

    More about me>

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