Rahmsauce – German Cream Sauce
This creamy sauce is perfect for schnitzel, meatballs, chicken, pasta and spaetzle.
Servings 4 people
- 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.