Jaeger Sauce (Easy Mushroom Sauce for Schnitzel)
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Jaeger Sauce is iconic for its role in the delicious Jaegerschnitzel, or hunter’s cutlet, but its versatility doesn’t stop there. This rich and savory sauce complements a variety of dishes, especially game and beef.
Indulge in the savory goodness of Hunter Sauce, where the star ingredients are tender mushrooms and sweet onions. These elements come together in a luxurious brown gravy that’s simply irresistible. For an extra layer of flavor, you might find a splash of white wine or cognac enhancing the richness, or perhaps a delightful version featuring red wine, tomato paste, and cream that creates a stunning hue. This sauce is perfect for elevating your favorite dishes, making every meal a gourmet experience.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Olive oil
- Butter: Use unsalted so you can control the amount of salt.
- Garlic
- Onion
- Mushrooms: I use cremini but you can use baby bellas as well.
- Flour: Used to thicken the sauce.
- White wine: Use any wine you don’t mind drinking.
- Beef stock
- Yellow mustard: Adds a delightful tang to the sauce.
- Worcestershire sauce: Adds depth of flavor.
- Salt & pepper
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Sauté the garlic and onion until the onions are translucent.
- Add the mushrooms and cook until they release their juices.
- Add the flour and stir to incorporate. Stir in the wine and cook until it is reduced.
- Add the beef stock and cook while stirring frequently until thickened.
- Stir in the mustard and Worcestershire sauce. Season with salt and pepper.
Tips For Success
- Try using this sauce over pasta instead of meat! It’s delicious.
- If the sauce isn’t quite as thick as you like, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) at the end and let it gently simmer until it thickens.
- Jaeger schnitzel sauce is sometimes made with pan-fried bacon for layers of salty, fatty goodness. If this sounds good to you, chop up some bacon slices and fry them in the skillet with the onions and garlic.
- You can omit the wine and use more beef stock in its place.
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Jaeger Sauce (Easy Mushroom Sauce for Schnitzel)
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 clove garlic, minced or pressed
- ½ yellow onion, chopped
- 8 ounces cremini mushrooms, sliced
- ¼ cup all-purpose flour
- ½ cup white wine
- 2 ½ cups beef stock
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the olive oil and butter over medium-high heat in a medium skillet.
- Add the garlic and cook for about 1 minute.
- Add the onion and cook until translucent, about 4 minutes.
- Add the mushrooms and cook until they start to release liquid, about 4 minutes.
- Add the flour and stir to incorporate.
- Stir in the wine and cook until the wine is reduced, about 4 minutes.
- Add the beef stock, and stir frequently until the sauce starts to thicken, about 20 minutes.
- Stir in the mustard and Worcestershire sauce.
- Season with salt and pepper.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.