Rahmsauce

September 9, 2016

Rahmsauce - kvalifood.com

Rahmsauce is a German cream sauce built on a butter-flour roux with beef stock and heavy cream. It is the base sauce for many German meat dishes, including Jagerschnitzel when mushrooms are added. Simple, quick, and versatile.

Makes ca. 400 ml

Ingredients

40 g unsalted butter
30 g all-purpose flour
400 ml beef stock, warm
150 ml heavy cream (30%+ fat)
1 tbsp tomato paste
salt, to taste
white pepper, to taste
1 pinch ground nutmeg (optional)

Directions

Melt the butter in a saucepan over medium heat. Add the flour and stir continuously for 2-3 minutes until the roux turns a light golden-brown and smells nutty.
Stir in the tomato paste and cook 30 seconds.
Gradually pour in the warm stock while whisking constantly to prevent lumps. Bring to a gentle boil.
Reduce heat and simmer 8-10 minutes, stirring occasionally, until the sauce has thickened and the floury taste is cooked out.
Stir in the cream and heat through without boiling. Season with salt, white pepper, and nutmeg if using.
Serve immediately over schnitzel, pork chops, game, or alongside Spatzle.

Notes

Beef stock gives the characteristic light brown color. Chicken or vegetable stock works but produces a lighter sauce.
For a richer sauce, increase cream to 200 ml. For a more gravy-like result, reduce to 100 ml.
50-80 ml dry white wine can be added with the stock for a slightly sharper flavor. Reduce stock by the same amount.
This sauce is the starting point for Jagersauce (add sauteed mushrooms) and other German cream sauce variants.
Keeps in the fridge for 2-3 days. Reheat gently over low heat, adding a splash of stock if thickened too much.