German Rahm Sauce (Rahmsoße)
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
6
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Calories
96 kcal
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Course
Condiments
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Cuisine
German
German Rahm Sauce (Rahmsoße)
Description
This German Rahm Sauce starts with a roux made by cooking butter and flour until golden brown, which mellows the raw flour taste and adds depth. Beef broth is gradually whisked in, creating a smooth base. Tomato paste enhances the sauce's body and subtle acidity while a touch of porcini mushrooms, paprika, onion powder, and garlic powder deepen the flavor profile. The sauce simmers gently, then heavy cream is incorporated to provide richness and a creamy mouthfeel.
The sauce's moderately spiced, earthy taste pairs well with grilled or roasted beef and can be served alongside potato dishes or noodles. Its smooth consistency makes it a versatile gravy for enhancing a range of hearty main courses.
Leftover sauce keeps well refrigerated for up to three days. If it thickens too much upon cooling, thin it with little beef broth, cream, or milk and reheat gently before serving.
Ingredients
- 2 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 1/2 teaspoons tomato paste
- 1 teaspoon porcini mushrooms can substitute another variety of dried mushroom, i.e. shiitake, cremini, portabello, ground, dried
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/8 teaspoon white pepper
- 1/3 cup heavy cream
Instructions
- In a small saucepan, melt the butter over medium heat. Add the flour and whisk until incorporated. Continue to whisk the butter/flour mixture until the color turns from pale yellow to golden brown, about 2-3 minutes. This will both eliminate the flour flavor and add a rich depth of flavor to the gravy.Gradually pour in the beef broth while whisking constantly to prevent lumps. Continuing to whisk, bring the gravy to a low simmer. Add the tomato paste and the spices. Continue to simmer the gravy over low heat for 5 minutes, whisking occasionally. Whisk in the heavy cream and return the gravy to a low simmer. Simmer for another minute and add salt and pepper to taste. Remove the gravy the heat or keep on the"warm" setting until ready to serve.Makes about 2 cups of gravy.Leftovers can be stored in a covered container in the fridge for up to 3 days. If the gravy is too thick simply thin it out with a little beef broth, cream, or milk.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Serving | 0.33cup | |
| Calories | 96kcal | 5% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 433mg | 18% |
| Potassium | 74mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 416IU | 8% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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