Creamy German Hunter’s Sauce Recipe

Introduction

Creamy German Hunter’s Sauce is a rich and savory accompaniment featuring mushrooms, bacon, and a hint of white wine. This luscious sauce pairs perfectly with meats or hearty dishes, bringing a comforting touch to your meal.

Ingredients

• 4 oz bacon, diced
• 1 small onion, finely chopped
• 8 oz cremini mushrooms, sliced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup beef stock
• ½ cup dry white wine
• 1 tsp tomato paste
• 1 tsp Dijon mustard
• ½ cup heavy cream
• ½ tsp dried thyme
• ½ tsp paprika
• Salt and pepper to taste
• 1 tbsp chopped fresh parsley

Instructions

1. Step 1: In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the bacon fat in the pan.
2. Step 2: Add the finely chopped onion to the bacon fat and sauté for about 3 minutes until translucent. Then add the sliced mushrooms and butter, cooking for 5–7 minutes until the mushrooms are browned.
3. Step 3: Sprinkle the all-purpose flour over the mushrooms and stir well to coat. Cook for 1 minute to remove the raw flour taste.
4. Step 4: Gradually whisk in the beef stock and dry white wine, scraping up any browned bits from the pan. Stir in the tomato paste and Dijon mustard until combined.
5. Step 5: Let the sauce simmer for 5 minutes until it thickens slightly. Then reduce the heat and stir in the heavy cream, dried thyme, and paprika.
6. Step 6: Return the crispy bacon to the pan, season the sauce with salt and pepper to taste, and simmer for another 3 minutes to meld the flavors.
7. Step 7: Remove from heat and garnish with chopped fresh parsley before serving.

Tips & Variations

• For a vegetarian version, omit the bacon and use vegetable stock instead of beef stock.
• Add a splash of cream at the end for an even richer sauce.
• Serve over roasted meats, mashed potatoes, or egg noodles for a hearty meal.
• Fresh thyme can be substituted for dried thyme if you prefer a brighter herb flavor.

Storage

Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. If the sauce is too thick after reheating, whisk in a little extra cream or broth to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this sauce in advance?

Yes, you can make the sauce a day ahead and refrigerate it. Just reheat gently before serving.

What dishes pair well with German Hunter’s Sauce?

This sauce complements grilled or roasted meats like pork chops, beef steaks, or chicken. It also works great over noodles, rice, or even mashed potatoes for a comforting meal.

Creamy German Hunter’s Sauce Recipe

Print Recipe

★★★★★

5 from 114 reviews

Creamy German Hunter’s Sauce is a rich and savory sauce combining crispy bacon, earthy cremini mushrooms, and a luscious blend of cream, beef stock, and aromatic spices. Perfect for drizzling over roasted meats, potatoes, or vegetables, this sauce offers a comforting, restaurant-quality flavor made easily on the stovetop.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves 4
• Category: Sauce
• Method: Stovetop
• Cuisine: German

Ingredients

Scale 1x2x3x

Meats

• 4 oz bacon, diced

Vegetables

• 1 small onion, finely chopped
• 8 oz cremini mushrooms, sliced
• 1 tbsp chopped fresh parsley

Dairy

• 2 tbsp butter
• ½ cup heavy cream

Pantry Staple Ingredients

• 2 tbsp all-purpose flour
• 1 cup beef stock
• ½ cup dry white wine
• 1 tsp tomato paste
• 1 tsp Dijon mustard
• ½ tsp dried thyme
• ½ tsp paprika
• Salt and pepper to taste

Instructions

1. Cook Bacon: In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon pieces using a slotted spoon and set aside, leaving the rendered bacon fat in the pan.
2. Sauté Onions and Mushrooms: Add the finely chopped onion to the bacon fat and sauté for about 3 minutes until the onions become translucent. Add the sliced cremini mushrooms along with the butter, cooking for 5 to 7 minutes until the mushrooms are browned and tender.
3. Add Flour: Sprinkle the all-purpose flour over the mushrooms and stir well to coat. Cook this mixture for about 1 minute to eliminate the raw flour taste.
4. Deglaze and Build Sauce Base: Gradually whisk in the beef stock and dry white wine, scraping up any browned bits from the pan bottom to incorporate maximum flavor. Then stir in the tomato paste and Dijon mustard until fully combined.
5. Simmer and Thicken: Let the sauce simmer gently for 5 minutes until it thickens slightly, then reduce the heat. Stir in the heavy cream, dried thyme, and paprika to create the signature creamy texture and flavor profile.
6. Finish Sauce: Return the cooked bacon to the skillet, season with salt and pepper to taste, and simmer for an additional 3 minutes to let all the flavors meld beautifully.
7. Garnish and Serve: Before serving, sprinkle the sauce with chopped fresh parsley for a fresh, vibrant finish.

Notes

• For a thicker sauce, cook it a few minutes longer before adding cream.
• Dry white wine adds acidity and depth; substitute with additional beef stock if needed.
• Use fresh thyme if available for a brighter herbal note.
• This sauce pairs excellently with venison, pork chops, or mashed potatoes.
• For a lower fat version, substitute half-and-half for heavy cream.

Keywords: German hunter’s sauce, creamy mushroom sauce, bacon mushroom sauce, mushroom cream sauce, German cuisine, savory sauce