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Rahmsauce in a saucepan. A wooden spoon is dipping in
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4.67 from 15 votes

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
Calories 117kcal
Author Marita

Ingredients

  • 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

Instructions

  • 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.

Video

Nutrition

Calories: 117kcal | Carbohydrates: 7g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 49mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 607IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg