Knorr Jager Soße (Sauce)

Knorr Jager Soße (Sauce)
From: https://mydinner.co.uk/jager-sauce/



How to make Jager Soße (Sauce)
 


Soße Directions:
Preparation: Stir the content of one packet in 8.5 fl.oz (1 cup) of boiling 
water or roast juice. Cook over low heat for 1 minute. Stir occasionally.

Content is sufficent for 2x250ml ready sauce.




You will not find just one recipe of hunter sauce in Germany. There are 
variations with cream and without cream. Sometimes onions are used and sometimes
shallots. Often the onions are deglazed with some white wine, other recipes use 
red ones. 

The classic chasseur sauce uses shallots and deglazes them with some dry white 
wine. 

I like my sauces simple, so this German hunter sauce is made without wine and 
ordinary onions. As the consistency of sauces is often controversial and up to 
the eater's preference, this sauce gets thickened at the end with some corn 
starch. Let’s get started.

Qty.	Meas.	Descr.
Ingredients
14	oz	mushrooms (I used champignons)
5	fl oz.	cream. (Germany Schlagsahne and UK and US whipping cream - at least 30% fat)
5	fl. oz.	beef stock / or broth (alternatively you can use vegetable stock (affiliate link)/ broth)
1	sml	yellow onion (around 60 g/ 2.1oz.)
1	rsp	dried thyme
2	Tbsp	fresh parsley
2	Tbsp	butter or oil or lard
		Salt and pepper
1	tsp	tomato paste
1	tsp	balsamic vinegar (to taste)

Directions

Wash the mushrooms and slice them into 0.5 cm thick slices. Peel and finely chop the onion. Chop the parsley finely.
In a frying pan heat up 1 tablespoon butter/oil/lard. Fry the mushrooms until they start to brown. Mushrooms tend to lose water quickly so remove them before they start to "shrink". Remove the mushrooms from the pan and set them aside.
Using a further tablespoon butter/oil/lard fry the onions. Add the tomato paste just when they begin to brown, and fry for a further minute. Roasting the tomato paste will add to the "brown" color of the sauce. Deglaze with the vegetable stock (affiliate link)/broth and cream.
Add the mushrooms back in and season with salt and pepper to taste. Add the thyme, parsley, and balsamic vinegar, and cook the sauce until you achieve the desired consistency.
If you like the sauce to be thicker, mix 1 tablespoon of cornstarch with 2 tablespoon of water. Add to the sauce. Bring the liquid back to a boil. If the sauce is too thick for your liking, you can add more vegetable broth or milk.