Homemade Jager Sauce (German Hunter Sauce) Recipe

I love making this mushroom sauce using sliced button mushrooms, chopped onion and minced garlic. Combining tomato paste, red wine and heavy cream creates a velvety Hunters Gravy that pairs beautifully with schnitzel or hearty pasta dishes. The butter and smoked paprika add an inviting depth of flavor that truly captivates me.

I was super excited to experiment with my own version of Homemade Jager Sauce last weekend. I started off with 250g of sliced button mushrooms, a medium chopped onion and 2 garlic cloves minced, which gave the sauce a really nice aroma.

I melted 2 tablespoons of butter with 1 tablespoon of vegetable oil in a pan and stirred in 1 tablespoon of tomato paste. I even tried adding 100 ml red wine to deglaze the pan before pouring in 200 ml beef broth and finishing it off with 100 ml heavy cream.

A dash of 1/2 teaspoon smoked paprika along with salt and pepper rounded out the flavors. I used this sauce as a topping for my schnitzel and even as a side for spaetzle, and it reminded me a bit of that Hunters Schnitzel and Hunter Gravy feel.

Every spoonful brought a surprising twist to a classic German sauce recipe I loved from the past.

Why I Like this Recipe

I like this recipe because it fills my kitchen with such a hearty, comforting smell. When the butter, onion, and garlic hit the pan, i can’t wait to dig in.

I also love how the mushrooms release all their juices and mix with the tomato paste and spices. This gives the sauce a rich flavor that’s both smoky and tangy.

Another reason is that its really versatile. I can serve it over spaetzle, schnitzel, pasta, or even chicken, and it always makes the dish feel home-cooked and special.

Lastly, the blend of cream and red wine (if i choose to use it) makes it luxuriously creamy with a little kick that keeps me coming back for more.

Ingredients

• Button Mushrooms: They provide fiber and protein while adding an earthy flavor to the sauce.
• Onion: Offers natural sweetness, essential antioxidants, and a savory base for rich taste.
• Garlic: Lends a spicy, aromatic kick plus health benefits that boost the overall flavor.
• Tomato Paste: Intensifies color and taste with tangy, mildly sweet notes that brighten the sauce.
• Heavy Cream: Adds rich creaminess that balances spices, rendering the sauce smooth and hearty.

Ingredient Quantities

• 250g button mushrooms, sliced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 tablespoon tomato paste
• 100 ml red wine (optional)
• 200 ml beef or chicken broth
• 100 ml heavy cream
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

How to Make this

1. Heat the vegetable oil and butter in a large pan over medium heat.

2. Add chopped onion and cook until it’s soft and a bit translucent.

3. Put in the minced garlic and let it cook for about one minute until it’s fragrant.

4. Toss in the sliced mushrooms and fry them until they start releasing their juices and get a little brown.

5. Stir in the tomato paste and smoked paprika, making sure everything gets coated well.

6. Pour in the red wine (if you’re using it) and let it reduce for a few minutes.

7. Add the beef or chicken broth and let the mixture simmer for around 5 to 7 minutes.

8. Mix in the heavy cream and lower the heat; let it cook slowly so it thickens up.

9. Season with salt and pepper to taste and give it a final stir.

10. Serve your homemade Jager Sauce over spaetzle, schnitzel, chicken, or even pasta and enjoy!

Equipment Needed

1. A large frying pan or skillet
2. A chopping board
3. A sharp chef’s knife
4. Measuring spoons
5. Measuring cups
6. A wooden spoon or spatula for stirring

FAQ

Homemade Jager Sauce (German Hunter Sauce) Recipe Substitutions and Variations

• Instead of button mushrooms, you can use cremini mushrooms since they offer a richer taste.
• If you don’t have a medium onion, try using red onion or even shallots for a milder flavor.
• If you’re out of fresh garlic cloves, substitute with about 1/2 teaspoon of garlic powder.
• No red wine? You can mix grape juice with a dash of red wine vinegar as a substitute.
• If heavy cream isn’t on hand, half-and-half works too, though it might be a bit lighter.

Pro Tips

Tip 1: Spread out your mushrooms in the pan so they can get a good sear instead of just stewing in their own juices. This step really brings out their flavor better.

Tip 2: Keep a close eye on your garlic when you’re cooking it; if it burns, it can make the whole dish taste bitter and off.

Tip 3: When adding the red wine, let it simmer until it reduces properly. This really deepens the flavor of your sauce, so don’t rush this part.

Tip 4: Always taste your sauce at the end and adjust the salt and pepper. Sometimes the broth might be a bit salty or bland, so tweaking it right before serving makes a big difference.