Jager Sauce (German Hunter Sauce)

4.40 from 43 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

Servings people

Calories 159kcal

Author Marita

400 g mushrooms 14 oz - I used champinons but any variety works
150 ml whipping cream 5 fl oz - at least 30% fat
150 ml beef broth / beef stock 5 fl oz - 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 around 60 g/ 2 oz
1 teaspoon dried thyme you can also use 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

Wash the mushrooms and slice them into 0.5 cm thick slices. Peel and finely chop the onion. Chop the parsley finely.
In a frying pan heat up 1 tablespoon butter/oil/lard. Fry the mushrooms until they start to brown. Mushrooms loose water quickly, so remove them before they start to "shrink" . Set them aside for later.
Using a further tablespoon butter/oil/lard fry the onions. Add the tomato paste just when they begin to brown, and fry for a further minute. The roasted tomato paste will add to the brown colour of the sauce. Deglaze with the stock/broth and cream.
Add the mushrooms back in and season with salt and pepper to taste. Add the thyme, parsley and balsamic vinegar and cook the sauce until you achieve the desired consistency.
If you like the sauce to be thicker, mix 1 tablespoon of cornstarch/corn flour with 2 tablespoons of water to a thick paste. Add to the sauce. Bring the liquid back to a boil. If the sauce is too thick for your liking, you can add more broth.