Rahmsauce – German Cream Sauce

4.63 from 16 votes

This creamy sauce is perfect for schnitzel, meatballs, chicken, pasta and spaetzle.

Course Side Dish

Cuisine German

Prep Time 2

Cook Time 10

Total Time 12

Servings people

Calories 117kcal

3 ½ tablespoon butter
3 tablespoon flour
400 ml beef broth / stock or vegetable stock or chicken stock. But the beef stock helps the sauce gain this brown colour
1 tablespoon tomato paste
125 ml whipping cream at least 30% fat
salt and pepper

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.
3 ½ tablespoon butter, 3 tablespoon flour, 400 ml beef broth / stock
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.
1 tablespoon tomato paste, 125 ml whipping cream, salt and pepper
Optional, you can sprinkle some fresh cut parsley to serve the sauce.
2 tablespoon fresh parsley