Jager Sauce (German Hunter Sauce)

4.42 from 46 votes

A delicious creamy mushroom sauce that goes will with Schnitzel, Spaetzle, meat and plenty more dishes.

Course Side Dish

Cuisine Austrian, French, German

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 159kcal

400 g mushrooms I used champignons (button mushrooms), but any variety works
120 g whipping cream at least 30% fat
30 ml beef broth / beef stock beef broth has a stronger taste, and will add to the brown colour of the sauce. Alternativley use vegetable stock /broth for a vegetarian variety.
1 onion
1 teaspoon dried thyme or fresh thyme if available
2 tablespoon fresh parsley finley chopped
2 tablespoon butter
1 tablespoon tomato paste
1 teaspoon balsamic vinegar
salt and pepper
2 tablespoon corn starch

Clean mushrooms with a damp paper towel or brush and slice into 0.5 cm (¼ inch) pieces. Peel and finely chop the onion. Finely chop the parsley.
400 g mushrooms
In a large skillet, heat 1 tablespoon butter (or oil) over medium heat. Add mushrooms and sauté until they start to brown. (Mushrooms release moisture quickly, so remove before they shrink too much.) Set aside.
2 tablespoon butter
In the same pan, heat the remaining 1 tablespoon butter (or oil/lard). Add onions and sauté until they begin to brown. Stir in tomato paste and cook for another minute, allowing it to slightly caramelize—this enhances flavor depth and gives the sauce a rich brown color.
1 onion, 1 tablespoon tomato paste
Deglaze the pan by pouring in broth and cream, stirring well to combine.
120 g whipping cream, 30 ml beef broth / beef stock
Return mushrooms to the pan and season with salt and black pepper. Stir in thyme, parsley, and balsamic vinegar, then let the sauce simmer until it thickens to the desired consistency.
1 teaspoon dried thyme, 2 tablespoon fresh parsley , 1 teaspoon balsamic vinegar , salt and pepper
To thicken the sauce, mix cornstarch with 2 tablespoons of water to form a smooth paste. Stir into the sauce and bring back to a boil. If the sauce becomes too thick, adjust by adding more broth.
2 tablespoon corn starch