Jäger Sauce (Hunter's Sauce)

Jäger Sauce literally means hunter´s sauce. This is due to the hunter's habit to pick up the wild mushrooms that they used together with their catches.  The key to this sauce is the fresh mushroom.  I don´t recommend the canned product. Usually this sauce made from button mushrooms and chanterelle.  In addition to mushrooms, shallots and tomatoes, the other essential main ingredients for seasoning is white wine to add the flavor.

 Let´s start to prepare this creamy savory sauce. 

Jäger Sauce
Portions: 4-6

Ingredients:
400 gr mushrooms, sliced
2 shallots (50 gr), finely chopped
1 tbsp (30 gr) butter
1 tbsp tomato paste (or 3 tomato sauce)
500 ml beef broth
120 ml (1/2 cup) white wine (or 1 tbsp lemon juice)  
100 gr Crème fraîche or soured cream
Salt
Ground black pepper
2 tbsp parsley, chopped

Methods:
1. Melt butter over medium-high heat in a saucepan then sauté finely chopped shallots 
    until become translucent.  
2. Add the sliced mushrooms and continue to sauté until they begin releasing water.
3. Add white wine (or lemon juice) then keep stirring until the liquid reduced to just a  
    glaze. 
4. Add the beef broth and tomato paste (or tomato sauce) then stir well.
5. Simmer until sauce  reduced by half. 
6. Add cream and stir well.
7. Season with salt and pepper.
8. Remove the sauce from the heat and add 1 tbsp chopped parsley and stir well. (when 
    you serve the sauce, sprinkle another 1 tbsp parsley over the sauce).


Jäger sauce goes very well with dishes made from beef, pork and poultry like schnitzel (Jägerschnitzel), steak, meatballs,  meatloaf, etc.

I really love this brown sauce.  I guarantee, that this sauce will refine your comfort food.