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+ servings
Rahmsauce in a saucepan. A wooden spoon is dipping in
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5 from 1 vote

Rahmsauce – German Cream Sauce

This creamy sauce is perfect for schnitzel, meatballs, chicken, pasta and spaetzle.
Course Side Dish
Cuisine German
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 4 people
Author Marita


  • 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 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


  • 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.