The BEST Jägerschnitzel Sauce

Serves 2

10 mins prep

10 mins cook

20 mins total

This Jägerschnitzel sauce is a MUST to pour over a thin and crispy, homemade Schnitzel. Everyone always raves about it, but it's actually so super simple to make!

I also love dipping my French fries in this creamy mushroom sauce that I serve with my Schnitzel, so do make some extra. I know you're going to love it!

2 servings

Jägersauce (Creamy Mushroom Sauce)

1 Tablespoon frying oil

1 Tablespoon butter to get that butter flavor without burning the Schnitzel

100 grams mushrooms I like a nice assortment, use whichever you like

40 milliliters brandy

200 milliliters heavy cream

2 cloves garlic or 1 shallot

salt and pepper

parsley for garnish

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Cut up mushrooms into thin slices.
100 grams mushrooms
In a large frying pan, heat ½ tablespoon of butter and ½ tablespoon of vegetable oil over medium-high heat until butter is melted. This increases the smoke point of the butter, while still retaining butter flavor.
1 Tablespoon butter
1 Tablespoon frying oil
Add mushrooms, season with salt and pepper, and sauté until crisped, about 10 minutes.
Stir occasonally, but not too much.
If your mushrooms are piled high in the pan, cook in two batches instead. Otherwise they will not get brown and will get soggy instead. Not cool.
Add garlic and sauté for another minute.
Add brandy and let cook for another minute.
40 milliliters brandy
2 cloves garlic
Add heavy whipping cream and let boil until thickened to sauce consistency. Season to taste with salt and pepper, then keep warm until ready to serve.
200 milliliters heavy cream
salt and pepper
Pour mushroom sauce over the Schnitzel and serve with fries or spätzle or Bratkartoffeln and a green salad or a cucumber salad.