German Sauce
A German sauce is a pan-deglaze and a long reduction. Mustard for the wurst, horseradish for the boiled meat, the gravy that comes from a roast that did its work. Klaus Werner: the right mustard is regional.
Featured german sauce recipes
- German mustards, regional — Klaus Werner · Frankfurt, Germany · Klaus: Bavarian sweet, Düsseldorf hot, mittelscharf — each has a sausage.
- Jäger mushroom-cream sauce — Iris · Bavaria, Germany · Mushroom, shallot, cream, white wine, parsley, for schnitzel.
- Meerrettich, horseradish cream — Iris · Hesse, Germany · Fresh horseradish, cream, vinegar, salt. For boiled beef.
- Rotkohl-Jus, sweet-sour pan — Iris · Rhineland, Germany · Pan drippings, red-cabbage cooking liquid, apple-jelly. Roast finish.
- Sauerbraten gravy, raisin — Iris · Rhineland, Germany · Marinade reduced with crushed gingerbread and raisin. The German rule of long roasts.
- German remoulade — Iris · Hamburg, Germany · Mayonnaise, gherkin, caper, herbs, mustard. For fish, schnitzel.
- Currywurst sauce — Klaus Werner · Frankfurt, Germany · Klaus: tomato, vinegar, sugar, curry powder, paprika. Recipe is simple. Ratio is everything.
- Apfel-Sahne-Sauce — Iris · Hesse, Germany · Apple, cream, calvados, white pepper. For pork, for Brötchen-stuffing.
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