Jägersosse / Jager Sauce

This savory sauce is great on Schnitzels, mashed potatoes, Spätzle and Stärzelen, and pretty much anywhere you might put brown gravy. This recipe is quite literally demanded by both sides of my family at virtually all special meals and gatherings, especially Thanksgiving. Check out the tutorial on homemade broth for best results.

Working Around your Allergies

The main allergy concern here is soy in the form of soy sauce. If you are allergic to soy simply substitute salt. Additionally if you do not use alcohol in cooking you can omit the red wine. Remember to make each recipe your own!

Ingredients

1 TBSP General Purpose Gluten Free Flour

1 TBSP Oil or Fat

1/3rd Cup Finely Chopped White Mushrooms

1/3rd Cup Chopped Spanish or Vidalia Onion

1 Cup Beef Broth

1 TBSP Red Wine

1 TBSP Soy Sauce

1 Bay Leaf

The following Spices to Taste-

Rosemary, Thyme, Oregano, Basil, Black Pepper, Crushed Red Pepper, Garlic, Nutmeg

Instructions:

Heat a small saucepan over medium heat. Add your chosen cooking fat/oil, letting it come to temperature before adding in the mushrooms and onions. Saute the onions and mushrooms until the onions carmelize a bit. Next, gradually sift in your chosen flour. Stir continuously until all the flour has been added. Reduce heat to low and continue stirring in order to create a nice rue. Let the rue darken slightly while the onions and mushrooms continue to cook then add the broth, soy sauce, and red wine. Add the bay leaf and the other seasonings, return the sauce to a boil. Cook until the wine has boiled off and the sauce has reached a desirable consistency.

Tips:

If you are allergic to soy, you can substitute salt to taste in place of soy sauce.