This Creamy Jägersauce recipe is a classic German mushroom gravy made with caramelized onions, deeply browned mushrooms, Dijon mustard, and rich cream. Known as the ultimate schnitzel mushroom sauce, this traditional Jägersauce delivers bold, earthy flavor with a smooth, velvety finish — perfect for elevating weeknight meals or special occasions.
Contents
If you’re looking for the best creamy mushroom gravy, this authentic Jägersauce is easy to make, incredibly satisfying, and far better than anything from a packet.
Why You’ll Love This Jägersauce
- Classic German Jägersauce recipe with authentic flavor
- Rich, creamy mushroom gravy made from scratch
- Perfect sauce for schnitzel, steak, chicken, or mashed potatoes
- Ready in just 35 minutes
- High-protein, comfort-food favorite with gourmet appeal
Ingredients for Creamy Mushroom Jägersauce
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely sliced
- 450 g mushrooms, thinly sliced (button or cremini work best)
- 1 tablespoon all-purpose flour
- 1 cup vegetable broth
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon sweet paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, finely chopped (for garnish)
How to Make Traditional Jägersauce
- Heat butter and olive oil in a wide skillet over medium heat until melted and gently bubbling.
- Add sliced onions and sauté for 5–7 minutes until soft, golden, and fragrant.
- Add mushrooms and cook uncovered until they release their moisture and brown deeply — this builds the signature flavor of classic mushroom gravy.
- Sprinkle flour over the mushrooms and stir well. Cook for 1 minute to remove the raw flour taste.
- Slowly pour in vegetable broth, stirring constantly to create a smooth, lump-free sauce.
- Reduce heat to low and stir in heavy cream, Dijon mustard, paprika, salt, and black pepper.
- Simmer gently for 5–8 minutes, until thick, glossy, and creamy.
- Taste and adjust seasoning.
- Garnish with fresh parsley and serve immediately.
What to Serve with Jägersauce
This creamy mushroom gravy pairs beautifully with:
- Pork or chicken schnitzel
- Pan-seared steak
- Roasted chicken
- Mashed potatoes
- Spaetzle or egg noodles
- Roasted vegetables
Tips for the Best Creamy Mushroom Gravy
- Don’t rush the mushrooms — deep browning = deeper flavor
- Use full-fat cream for the richest texture (great for higher RPM audiences 😉)
- Dijon mustard adds depth without overpowering the sauce
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 3 days
- Reheat: Gently on the stovetop with a splash of broth or cream
- Freezing: Not recommended due to the cream base
Recipe Card
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: ~210 kcal per serving
Servings: 4
Cuisine: German / European
