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recipes:jaegersauce
Jägersauce
- 2 tablespoons butter, or lard/tallow if you have it
- 1 yellow onion ,finely chopped
- 1 clove garlic ,minced
- 16 ounces fresh mushrooms, half shiitake and half button is my favorite mix
- 1/2 cup dark red wine, preferably a Cabernet Sauvignon
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups strong beef broth
- 1/2 teaspoon sea salt plus more to taste
- 1/2 teaspoon sugar
- 1/4 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- Optional: For a creamy gravy, add a few tablespoons of heavy cream at the end
Instructions
- Melt the butter/lard/tallow in a stainless steel pan over medium-high heat and fry the onions until beginning to brown. Add the garlic and cook another minute.
- Add the mushrooms and cook 7-8 minutes or until golden and the liquid from the mushrooms has evaporated.
- Add the butter and melt. Add the flour, stir to combine and cook for about 3 minutes, stirring continually. This will cook off the flour flavor and brown the flour to create more depth of flavor in the gravy.
- Deglaze the pan with the wine, scraping the fond for maximum flavor.
- Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste. If you prefer the gravy thinner add a little more water (or heavy cream if using).
recipes/jaegersauce.txt · Last modified: 2025/01/02 21:18 by eburk
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