Jägersauce - mushroom gravy
Finish the Swabian Trinity! Learn the "two-pan" method for a creamy, authentic Jägersauce with mushroom and cream. Perfect for Schnitzel, Spätzle, or potato pancakes. 🥨🦉
Servings: 4 servings
Calories: 220kcal
Ingredients
- 1 lb Fresh mushrooms (Cremini or Baby Bella work best), sliced
- 1 Medium yellow onion finely diced
- 2 cloves Garlic minced
- 4 tbsp Butter
- 3 tbsp All-purpose flour
- 2 cups Beef or vegetable broth
- ½ cup Heavy cream or Half & Half
- ½ cup Parsley chopped
- Salt and Pepper to taste
Instructions
- Sauté (Pan 1): Melt 1 tbsp of the butter in a large pan over medium-high heat. Add the mushrooms and sauté until they have released their moisture and turned golden brown. Add the onions and garlic and cook until translucent.
- The Roux (Pan 2): In a separate small saucepan, melt the remaining 3 tbsp of butter. Whisk in the flour and cook for 1-2 minutes until it smells slightly nutty but hasn't turned dark brown.
- The Merge: Slowly whisk the broth into your roux to create a smooth, thick base.
- Combine: Pour the thickened sauce into the mushroom pan.
- The Secret Flavor: If you are making "nature" steaks, use a little extra broth to deglaze your meat pan and pour those delicious brown bits (the Fond) directly into the gravy.
- Cream & Season: Stir in the heavy cream and parsley. Let it simmer for 5 minutes until the flavors meld. Season generously with salt and pepper.
