It took me couple of tries to get close enough in recreating a recipe for Jager Sauce which I tried in local German restaurant.
I must say I love how it turned out: creamy, mushroomy with a hint of wine and a little more than a hint of smoked bacon.
Traditionally, Jager Sauce is being served with schnitzels.
And I found it works great with meat roasts and fried meat, as well as with any kind of potato sides.
- 2 thick sliced double smoked bacons (about 4oz)
- 12 oz of portobello baby mushrooms
- 2 onions
- 2 garlic cloves
- 0.5 cups of white chardonnay wine
- 2 cups heavy cream
- 1 cup chicken broth
- 2 tablespoons of flour
- 1.5 tablespoons of butter
- Ground black pepper
How to prepare, step-by-step:
- Prepare ingredients:
- Warm up deep sauce pan over moderate heat. Dice bacon and add it to the pan:
- Fry bacon until colored, stir from time to time (keep produced juices):
- Add diced onions:
- And fry them until soft and colored (continue stirring):
- Add chopped garlic, stir couple of times until it becomes fragrant:
- Then add sliced mushrooms:
- Continue stirring and cooking everything together until liquid produced by mushrooms is evaporated:
- Add wine, cook until reduced in half:
- Then pour broth in:
- Followed by heavy cream:
- Season with salt to taste:
- And thyme, marjoram and ground black pepper, and let sauce cook over slow simmer while you prepare thickening part of it:
Fry flour in melted butter on a skillet and gradually dilute it with about ladle of liquid part of the sauce, for that:
- Pour prepared substance into sauce:
- Bring sauce to slow simmer and cook until desired thickness and tenderness of mushrooms:
- Serve sauce warm with a schnitzel or another food of your choice: