German Rahm Sauce - Authentic Swabian Recipe - All Tastes German (2024)

FAQs

What is rahm sauce made of? ›

Heavy cream (if you want to cut down on calories you can use half & half or whole milk, but cream tastes best) Tomato paste (I always buy it in tubes so that I can use small quantities without the rest of the can going to waste) Ground porcini mushrooms. Paprika.

Allemande sauce, also called German sauce, is a finished sauce made by thickening a veal velouté with a liaison, or mixture of egg yolks and heavy cream.

Grüne Soße (literally: green sauce) is a fresh herb sauce made with some or all of seven specific herbs – sorrel, chervil, chives, parsley, burnet, cress and borage – that's enjoyed all over the state of Hessen and just across some of its borders.

Ingredients for Chicken Schnitzel with Mustard Cream Sauce

For the Mustard Cream Sauce, I used unsalted butter, flour, Dijon mustard, low sodium chicken broth, heavy cream and freshly ground pepper. I don't put any salt in the sauce because the chicken broth has plenty.

noun. cream [noun] the yellowish-white oily substance that forms on the top of milk, and from which butter and cheese are made. single/double cream.

Ingredients: Starch, lactose, 21% cream powder, iodized salt, vegetable fat, flavor enhancer (monosodium glutamate, disodium inosinate, disodium guanylate), rice flour, tomato powder, flavoring (with celery seed extract), milk protein, dyes (ammonia caramel, paprika extract), milk protein, dyes (ammonia caramel, ...

Sauerbraten (pronounced [ˈzaʊ̯ɐˌbʁaːtn̩]) is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally.

Of all these regional and national dishes, Germany is most famous for Currywurst, sausages, pretzels and Black Forest Gateau, but as you can see, there is plenty more to German cuisine than just these.

sauce (liquid):

Soße f <-, -n>

What is soy sauce called in Germany? ›

Worcestershire sauce or Worcester sauce (UK: /ˈwʊstər(ʃər)/ WUUST-ər(-shər)) is a fermented liquid condiment invented by the pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century.

Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce)

schnitzel, a thin meat cutlet, pounded until tender and then breaded and fried, that is a culinary staple in German-speaking countries and communities. The Americanized version of the dish is chicken-fried steak.

German Schnitzel translates to Slovene as zrezek thus Wiener Schnitzel is called dunajski zrezek (Vienna is Dunaj in Slovenian). As in Austria a real dunajski zrezek is made of veal. Restaurants serving the dish can be found throughout the country, though typically it is made of pork or chicken.

Worcestershire sauce tastes tangy, savory, sweet, and salty. The balance of those flavors makes it an excellent condiment. It is especially valued for adding the umami flavor, which comes from the anchovies. The spices included can vary by brand.

The Donkey Sauce recipe is actually mayo, combined with roasted garlic, yellow mustard, Worcestershire sauce, and salt and pepper. That's it.

There are several recipes, but the sauce is always mostly mayonnaise with a tomato-based sauce like ketchup. Seasoning is added to give the sauce an Argentine flavor, such as pimento, oregano, and cumin. The mixture can also include Worcestershire sauce and mustard.

INGREDIENTS: Spirit Vinegar, Water, Molasses, Glucose-Fructose Syrup, Malt Vinegar (from BARLEY), Modified Cornflour, Sugar, Dates, RYE Flour, Salt, Spices, Flavourings.