Jaeger Sauce is best known for the Jaegerschnitzel (hunter’s cutlet) but is also often served with game and beef. There are probably as many variations as there are cooks.
The main ingredients in the Hunter Sauce are mushrooms and onion. They are combined in a rich brown gravy and sometimes there is white wine or cognac involved or it’s a version with red wine and tomato paste and cream, which gives the sauce a beautiful color.
Video: How To Make Hunter’s Sauce (Jaeger Sauce)
My Hunter’s Sauce might Draw Some Critique …
… because I am adding bacon and Worcestershire sauce to it. Both not ingredients that are classics to this sauce. But taste the sauce and hold back with your opinion until then, since you might be surprised how much richer this version tastes. You could leave out the bacon if that flavor is too strong for you. But for the soy sauce and Worcestershire sauce, I would really use that if I was you. The final sauce is a velvety and well-balanced sauce that coats your palate with a harmonious blend of savory, earthy, and aromatic notes.
Other Uses for this Sauce
While this sauce is mostly associated with meat dishes, it is also a great sauce for Pasta! You can also fry some ground beef with the onions and make this into a meat sauce for pasta. And like any sauce and gravy, Hunter’s Sauce is delicious with any dumpling. My favorite combo is with Pretzel Dumplings!
Jaeger Sauce – Hunter Sauce
- 1 Tbsp Oil i.e. Olive Oil
- 1 Onion or Shallot
- 150 g Bacon diced
- 500 g Mushrooms cut in slices
- 2 Tbsp Tomato Paste
- 100 ml Red Wine
- 250 ml Cream
- 350 ml Chicken Broth
- 1 Tbsp Worcestershire Sauce
- 2 Tbsp Soy Sauce
- some Salt & Pepper
- 2 tbsp Corn Starch
- Heat the 1 Tbsp Oil in the pan, then add the 1 Onion and the 150 g Bacon and fry for a couple of minutes.
- Add the 500 g Mushrooms and fry for some minutes, then stir in the 2 Tbsp Tomato Paste and roast it lightly with the mushrooms.
- Pour in the 100 ml Red Wine and cook until the wine has evaporated.
- Put in the 250 ml Cream and the 350 ml Chicken Broth and cook for about 10 minutes.
- Season with the 1 Tbsp Worcestershire Sauce 2 Tbsp Soy Sauce, and some Salt & Pepper.
- Bind the sauce by mixing the starch with some cold water. While stirring, carefully add the starch to the sauce, until it thickens just to the right consistency.