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German Rahm Sauce

German Rahm Sauce

The ultimate comfort food, German Rahm Sauce is rich, creamy, and incredibly versatile. Perfect for drizzling over meats or vegetables, this easy weeknight dinner addition will elevate any meal. Make it tonight for a burst of flavor!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Dinner, Side Dishes
Cuisine: German
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons Unsalted Butter
  • 2 tablespoons All-Purpose Flour
  • 1.5 cups Beef Broth
  • 1.5 teaspoons Tomato Paste
  • 1 teaspoon Ground Dried Porcini Mushrooms can substitute another variety of dried mushroom, i.e. shiitake, cremini, portabello
  • 0.5 teaspoons Paprika
  • 0.5 teaspoons Onion Powder
  • 0.25 teaspoons Garlic Powder
  • 0.5 teaspoons Salt
  • 0.5 teaspoons Sugar
  • 0.125 teaspoons White Pepper
  • 1/3 cup Heavy Cream

Equipment

  • Saucepan
  • Mixing Bowl
  • Frying Pan
  • Whisk

Method
 

  1. In a small saucepan, melt the butter over medium heat. As it begins to melt, you’ll notice a lovely aroma filling your kitchen. This initial step is crucial as it will set the foundation for the sauce.
  2. Add the flour to the melted butter and whisk until fully incorporated. You want to create a roux, which acts as a thickening agent. Keep whisking until the mixture turns from pale yellow to a golden brown, about 2 to 3 minutes.
  3. Gradually pour in the beef broth while whisking constantly. This helps prevent lumps from forming. As you pour, the mixture will start to come together, creating a creamy base.
  4. Continue to whisk and bring the gravy to a low simmer. You’ll notice it thickening as it cooks. Pay attention to the texture; it should be smooth and slightly thickened.
  5. Add the tomato paste along with the paprika, onion powder, garlic powder, salt, sugar, and white pepper. Stir well to combine all flavors, allowing them to meld beautifully.
  6. Let the gravy simmer over low heat for about 5 minutes, whisking occasionally. This step is essential for the flavors to deepen and develop fully. Enjoy the aroma that fills your kitchen!
  7. Whisk in the heavy cream and return the gravy to a low simmer. The cream will lighten the sauce, giving it a rich, velvety texture. It’s at this point that the magic happens!
  8. Simmer for another minute, and remember to taste and adjust seasoning as needed. If it’s too thick, a splash of broth or cream can help thin it out.
  9. Once done, remove the gravy from heat or keep it on the "warm" setting until you’re ready to serve. This will ensure it stays deliciously warm for any meal.
  10. Your German Rahm Sauce is now ready to enjoy! Makes about 2 cups of gravy—perfect for drizzling over your favorite dishes. Leftovers can be stored in a covered container in the fridge for up to 3 days, and if the gravy thickens too much, simply thin it out with a bit of broth or cream.

Notes

Leftover sauce can be stored in an airtight container in the fridge for up to three days. Just remember to cool it down before sealing.
You can also freeze this sauce for up to two months. Just make sure to store it in a freezer-safe container, and thaw it in the fridge before using.
This sauce pairs beautifully with roasted vegetables, mashed potatoes, or over a juicy steak. It adds a delightful flavor to any main dish!
For a twist, try adding different herbs or spices to customize the flavor. Fresh herbs like parsley or thyme can elevate the sauce.
Feel free to prepare the sauce ahead of time. Just reheat it gently on the stove before serving.
Serve this sauce warm over your dish of choice for the best flavor experience.