A traditional and authentic German Jägersoße (Hunter’s sauce) or Jägersauce is a rich and flavorful gravy made with mushrooms and onions. It often includes bacon or speck for added depth. It’s typically served with schnitzel (breaded pork or veal cutlets) but goes well with other meats such as steak or venison. Here is a classic recipe for you to try. This sauce is also known as sauce chasseur.

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How To Serve Hunter’s Sauce

With spaetzle noodle dumplings.
Over cheesy spaetzle käsespätzle with caramelized onions.
Over german bread dumplings semmelknödel.
Over German potato dumplings.
Pour over pork, veal, or chicken schnitzel.
Alongside other German side dishes like rotkohl (braised red cabbage), potato salad, and cucumber salad as part of a German feast!

If you love German food, check out some of my other authentic recipes like traditional sauerkraut, German rouladen, sauerkraut soup with meatballs, or liver dumpling soup.

Ingredients (Any Notes, Variations, & Substitutions)

All of the ingredients needed to make this Creamy German Hunter Sauce Jägersoße or Jagersauce.

Instead of sour cream, you can use cream.
Worcestershire sauce is optional but recommended.
Bacon/speck is optional but recommended.
Homemade bone broth or stock is always best; use any type you have on hand. I prefer beef or chicken but veggie also works. If you don’t have any, use a stock cube with water.
All mushroom varieties work. If you have any dried porcini mushrooms, they are my favorite, as even a little bit will go a long way to give the most incredible flavor.
Gluten-free: substitute the all-purpose flour with a 1:1 gluten-free flour or stir in a cornstarch slurry towards the end to thicken the sauce.

Instructions (Photos)

Step 1: Clean and slice the mushrooms. Finely chop the onion and mince the garlic. Dice the bacon or speck if you’re using it.

Step 2: Cook the bacon or speck in a large skillet over medium heat until crispy. Remove and set aside, leaving the fat in the pan.

Step 3: Add the butter to the hot skillet. Once melted, sauté the onion until translucent, then add garlic, 1 sprig of thyme, and mushrooms. Cook until the mushrooms are golden and have released their moisture.

Step 4: Sprinkle the flour over the mushroom mixture, stirring well to combine. Add the tomato paste and cook for a couple of minutes, stirring continuously. Gradually add the broth and Worcestershire, stirring continuously. Bring to a simmer and cook until slightly thickened.

Tempering the sour cream with hot sauce.

Step 5: Before adding the sour cream, take a few tablespoons of the sauce from the skillet and mix it with the sour cream in a separate bowl. This gradual introduction of heat to the sour cream prevents it from curdling when added to the sauce.

Step 6: Mix the tempered sour cream into the skillet to integrate. Avoid bringing the sauce to a boil at this point to prevent curdling. Season with salt and pepper to taste. Add the cooked bacon or speck back into the sauce. Simmer gently until the sauce is to your desired thickness. Add a splash of water, white wine, or broth if it becomes too thick.

My Top Tips

Use Homemade Stock: For a richer, more nuanced flavor, replace store-bought broth with homemade stock. Beef or veal stock works best for its depth.
Add Drippings: Adding dripping from roasted meats or bacon fat will give even more incredible flavor.
Add More Mushrooms Varieties: Incorporate a variety of mushrooms such as morels, porcini, and chanterelles in addition to the standard button mushrooms to add different textures and earthy flavors. Porcini is my personal favorite, even a little bit goes a long way for this expensive mushroom.
Include a Splash of Wine: After sautéing the onions and mushrooms, deglaze the pan with red or white wine before adding the flour. This adds acidity and complexity to the sauce.
Add Dijon Mustard: Stir in a teaspoon of Dijon mustard along with the cream for a subtle tangy twist that complements the creamy texture.
Use High-Quality Cream: Opt for full-fat heavy cream for a richer, silkier texture if using over sour cream — I still think sour cream is best.
Finish with Flavored Oil: Just before serving, drizzle a small amount of truffle or walnut oil.
Add a touch of soy sauce (or tamari or coconut amino acids) and fermented fish sauce or anchovy paste/fillets instead of salt.

Culinary History

Hunter’s sauce, or “Jägersoße” in German, originated in France as “sauce chasseur. ” It was traditionally paired with game meats and features ingredients like mushrooms, onions, wine or brandy, and herbs. The German version, “Jägersoße,” similarly includes mushrooms and onions, often with cream and bacon, and is commonly served with dishes like schnitzel. It became popular in Germany in the mid-20th century and remains a popular sauce in French and German cooking.

My Top Tips

Use Homemade Stock: For a richer, more nuanced flavor, replace store-bought broth with homemade stock. Beef or veal stock works best for its depth.

Add Drippings: Adding dripping from roasted meats or bacon fat will give even more incredible flavor.

Add More Mushrooms Varieties: Incorporate a variety of mushrooms such as morels, porcini, and chanterelles in addition to the standard button mushrooms to add different textures and earthy flavors. Porcini is my personal favorite, even a little bit goes a long way for this expensive mushroom.

Include a Splash of Wine: After sautéing the onions and mushrooms, deglaze the pan with red or white wine before adding the flour. This adds acidity and complexity to the sauce.

Add Dijon Mustard: Stir in a teaspoon of Dijon mustard along with the cream for a subtle tangy twist that complements the creamy texture.

Use High-Quality Cream: Opt for full-fat heavy cream for a richer, silkier texture if using over sour cream — I still think sour cream is best.

Finish with Flavored Oil: Just before serving, drizzle a small amount of truffle or walnut oil.

Add a touch of soy sauce (or tamari or coconut amino acids) and fermented fish sauce or anchovy paste/fillets instead of salt.