This Jägerschnitzel sauce (Jägersoße) is a MUST to pour over a thin and crispy, homemade Schnitzel. Everyone always raves about it, but it's actually so super simple to make!
I also love dipping my French fries in this creamy mushroom sauce that I serve with my Schnitzel, so do make some extra. I know you're going to love it!
How to make it
This Jagerschnitzel sauce comes together in just 20 minutes and you will spend the most time cutting up mushrooms and cooking them (the perfect mindless task to get a little dancing in or spend time listening to your favorite podcast).
Tips for cooking mushrooms
- I cut my mushrooms thinly, so they have a chance to cook AND turn a bit brown. That's really the secret, so mushrooms taste the best!
- The ONLY way to achieve the browned look is by cooking your mushrooms in batches and using a large skillet. Too many mushrooms in your skillet and they will get soggy and remind me of the reason why I used to not like mushrooms AT ALL.
- I cook mine in a mixture of butter and avocado oil for taste and function. The avocado oil raises the smoke point of the butter, meaning it's better suited for sauteeing.
- Do not constantly stir the mushrooms in the skillet. Give them some time to sit and turn brown before stirring.
- Do not add your garlic until your mushrooms are fully cooked. Adding it too soon and it will start tasting burned and bitter. Once added, stir around for about a minute, then add your brandy and cream.
Finally, season your Jagerschnitzel sauce with a bit of salt and pepper and garnish with a little parsley for some color.
Which mushrooms to use for mushroom sauce?
You can use ANY kind of mushrooms in mushroom sauce (button mushrooms or baby Portabella mushrooms are definitely a quick go to).
However, if you're looking to elevate your mushroom sauce for Jägerschnitzel, here some other mushrooms we love in it:
- Chanterelle mushrooms (can eat cap and stem)
- Pioppino mushrooms (can eat cap and upper part of the stem, bottom part is a bit tougher)
- Cremini mushrooms (can eat cap and stem)
- Beech mushrooms (can eat cap and upper part of the stem, bottom part is a bit tougher)
Schnitzel with breading - yes or no?
Some people are convinced that Schnitzel served with Jägersoße needs no breading. I beg to differ.
In my opinion, breading always wins. In cases like my Zigeunerschnitzel and Chicken Schnitzel Hawaii recipes, I would say that because the sauce is so spiced and flavorful, the breading is not needed.
BUT this Jägersoße is everything and this Schnitzel is better with breading. Try it without breading or with, but I promise you'll miss it if you don't.
More Schnitzel recipes
I also have a couple of other Schnitzel recipes on the blog you should not miss out on trying. The Zigeunerschnitzel means gypsy schnitzel in German and is an unbreaded Schnitzel in a pepper sauce. It's so good!
I also had to include this Schnitzel sandwich inspired by the one our local Austrian restaurant Grünauer makes! Addictive! Last but not least, Chicken Schnitzel Hawaii is my supper cheesy invention with ham and cheese inspired by the iconic Toast Hawaii and it's amazing!
The BEST Jägerschnitzel Sauce
Equipment
- Large Frying Pan
Ingredients
Jägersauce (Creamy Mushroom Sauce)
- 1 Tablespoon frying oil
- 1 Tablespoon butter to get that butter flavor without burning the Schnitzel
- 100 grams mushrooms I like a nice assortment, use whichever you like
- 40 milliliters brandy
- 200 milliliters heavy cream
- 2 cloves garlic or 1 shallot
- salt and pepper
- parsley for garnish
Instructions
- Cut up mushrooms into thin slices.100 grams mushrooms
- In a large frying pan, heat ½ tablespoon of butter and ½ tablespoon of vegetable oil over medium-high heat until butter is melted. This increases the smoke point of the butter, while still retaining butter flavor.1 Tablespoon butter, 1 Tablespoon frying oil
- Add mushrooms, season with salt and pepper, and sauté until crisped, about 10 minutes.Stir occasonally, but not too much.If your mushrooms are piled high in the pan, cook in two batches instead. Otherwise they will not get brown and will get soggy instead. Not cool.
- Add garlic and sauté for another minute.Add brandy and let cook for another minute.40 milliliters brandy, 2 cloves garlic
- Add heavy whipping cream and let boil until thickened to sauce consistency. Season to taste with salt and pepper, then keep warm until ready to serve.200 milliliters heavy cream, salt and pepper
- Pour mushroom sauce over the Schnitzel and serve with fries or spätzle or Bratkartoffeln and a green salad or a cucumber salad.
dirndlkitchen
This sauce is our go-to to pair with Schnitzel or Semmelknödel! I hope you love my recipe as much as we do and will try it soon!