Description
Creamy German Hunter’s Sauce is a rich and comforting sauce that combines earthy mushrooms, smoky bacon, and a velvety cream base. Perfect for drizzling over pork chops, chicken, beef, or vegetarian dishes, this savory sauce brings authentic German flavors with a harmonious balance of smoky, earthy, and creamy elements. Simple to prepare with everyday ingredients, it is make-ahead friendly and ideal for elevating any meal with its warmth and indulgence.
Ingredients
Units
Scale
Mushrooms and Aromatics
- 1 cup sliced fresh button or cremini mushrooms
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Meat and Fats
- 4 oz smoky bacon, diced
- 1 tablespoon butter
- 1 teaspoon oil (vegetable or olive oil)
Liquids and Flavorings
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1 teaspoon Dijon mustard
Herbs and Seasoning
- 2 tablespoons fresh parsley or thyme, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the ingredients: Finely chop the onion and garlic, slice the mushrooms evenly, and dice the bacon into small pieces. Having everything prepped makes the cooking process smooth and efficient.
- Cook the bacon: Heat a little oil in a large skillet over medium heat. Add the diced bacon and cook until crisp and golden. Remove the bacon and set aside, leaving the rendered fat in the pan for extra flavor.
- Sauté mushrooms and aromatics: Add butter to the bacon fat in the pan. Sauté the chopped onion and minced garlic until translucent and fragrant. Toss in the sliced mushrooms and cook until they release their moisture and turn golden brown.
- Deglaze and simmer: Pour in the chicken or vegetable broth, scraping the pan to loosen browned bits stuck to the bottom. Let it simmer for a few minutes until slightly reduced and concentrated.
- Add cream and mustard: Lower the heat and stir in the heavy cream and Dijon mustard. Mix well and cook gently until the sauce thickens to a luscious, creamy consistency, avoiding boiling to prevent curdling.
- Finish with bacon and herbs: Return the cooked bacon to the pan, sprinkle with chopped parsley or thyme, and season with salt and freshly ground black pepper to taste. Give everything a final stir and remove from heat before serving.
Notes
- Use fresh mushrooms for better flavor and texture compared to canned ones.
- Slowly sauté mushrooms to allow caramelization and deepen the flavor.
- Simmer the sauce gently to avoid boiling cream and prevent curdling.
- Taste and adjust salt, pepper, and mustard gradually for balanced seasoning.
- Add a splash of lemon juice or white wine vinegar if the sauce feels too heavy to brighten flavors.
Nutrition
- Serving Size: 1/4 recipe (approx. 1/2 cup)
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg