Jaeger Sauce Recipe is one of the most frequent search terms bringing visitors to this blog. Although I’ve written about authentic German Jaeger Schnitzel before, I’ve never described the actual recipe for the matching sauce.
A quick recap: Wiener Schnitzel is a breaded and fried veal or pork cutlet. An authentic Jaeger Schnitzel is the same cutlet without breading, sauteed and served with a brown mushroom sauce.
Texans seem to love their Jaeger Schnitzel breaded, so we serve it that way at our Austin, TX food trailer, Chef Keem’s Bavarian Bistro. I love a breaded Jaeger Schnitzel myself!
Jaeger Sauce Recipe
A simple way to make a tasty Jaeger Sauce is to use a packaged brown gravy (or mushroom sauce) mix and refine it according to your taste, time, and budget. For the purpose of this recipe, let’s assume we make 4 packages (4 cups) of sauce.
- whisk the sauce powder into 4 cups of cold water, transfer the pot to your stove and bring to a simmer; set aside
- here comes the good part: in a frying pan, saute 8 ounces of sliced mushrooms, 1/2 cup of chopped onion and 1 Tablespoon of minced fresh garlic in 2-3 Tablespoons of olive oil until lightly browned; season with salt and pepper to taste
- add 1/4 cup of red wine and a splash of brandy, if you like, and cook for about 30 seconds until the fond on the pan bottom comes loose and incorporates into the liquid
- combine the mushroom mix with the brown sauce mix and simmer together for a few seconds; add a couple Tablespoons of freshly chopped parsley, and optionally a few pinches of other fresh herbs such as oregano, thyme, or marjoram
- brighten your sauce with a few drops of lemon juice or raspberry vinegar. Ready!
So, here is your Jaeger Sauce recipe. Now go forth and slather it liberally on Jaeger Schnitzels, Wiener Schnitzels, pork chops, sausages, or even fried fish fillets. Oh, yeah…Jaeger is German for hunter.
And if you want to save time and hassle, these packaged jaeger sauces are actually very good: