Go Back
Creamy Hunter Sauce (Jägersoße) | The Kitchen Maus

Creamy Hunter Sauce (Jägersoße)

A delicious, easy to make, creamy mushroom sauce that's a well known German classic. It pairs well with pork, chicken, wild boar, roasted asparagus or over rice.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author The Kitchen Maus


  • 1 + 3/4 cups of sliced Cremini or White Button Mushrooms
  • 1 cup of finely chopped Onions
  • 1/2 cup of chopped Bacon optional
  • 1 tablespoon Flour
  • 1 cup of Milk plus more if needed to thin the sauce
  • Salt and Pepper to taste


  1. Saute the finely chopped onions on medium heat until translucent. Add bacon and cook for 5 minutes until it begins to get some colour and the onions are soft. Add mushrooms and saute for 5 minutes or until mushroom are soft. Add salt and pepper to mix and give it a good stir. Add tablespoon of flour to mixture and stir to coat evenly. Add the milk and let it cook on medium low for 10 minutes. Initially scrape bottom of pan to loosen stuck on bits. After, stir often to prevent the milk from sticking to the bottom of the pot. Sauce should thicken and take on a wonderfully mushroom-y flavour. If not, turn heat to low and cook for an additional 5 - 10 minutes. Salt and pepper final sauce to taste.

Recipe Notes

Traditionally, this recipe would used cream, instead of milk. If you prefer to use that, just omit the tablespoon of flour.
Bacon is completely optional. The sauce still tastes great without it.

Adapted from Chefkoch.de