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

FAQs

What is Germany's national sauce? ›

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.

Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce)

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.

Suprême sauce derives from velouté sauce, a “mother sauce” traditionally made from roux (a mixture of butter and flour) and meat stock—in this case, chicken stock or chicken broth. The sauce is reduced with heavy cream or crème fraîche, strained through a fine sieve or strainer, and often finished with lemon juice.

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.

Originally brought from Europe to Israel by Ashkenazi Jews, schnitzel instantly became a hit. During the early years of the state of Israel, veal was not widely available, so chicken or turkey became a substitute. Nowadays, the meat used is generally chicken or turkey breast to keep it kosher.

Don't call it schnitzel and not even cutlet, because in Milan the meat is strictly veal, on the bone, two fingers high, breaded in egg and breadcrumbs and fried in clarified butter. It has only one name: “costoletta” rib, and everything else is irrelevant.

Schnitzel is not typically highly seasoned, relying instead on bold toppings such as fresh lemon wedges, mushroom sauce, or cream sauce to add a boost of flavor.

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.

What is real German schnitzel made of? ›

Regardless of where it comes from, we've come to look at some schnitzel as being a traditional German dish. German schnitzel is usually made with pork as opposed to the veal typically used in Austria. Also, schnitzel in Germany is much more likely to be served with some topping or sauce.

Basically, all schnitzels are breaded and fried thin pieces of meat, but only wiener schnitzel is made with veal. Cooking term: Schnitzel is a cooking term used to describe any meat pounded thin, then breaded and fried. Key ingredient: Schnitzel is made with pork, chicken, beef, or veal.

The special sauce of sorts, which is a mix of vegan mayonnaise and barbecue sauce, is the condiment mashup that none of us knew we needed — but apparently asked for. And yes, it's Barbie pink, lest anyone not realize that the sauce you're dipping your fries into isn't Barbie-themed.

The five mother sauces are hollandaise, tomato (sauce tomat), bechamel, Espagnole, and veloute. French chef Auguste Escoffier identified the five mother sauces, forever associating them with French cuisine.

Beurre Manié (French for “kneaded butter”) is made by mixing equals parts of softened butter and flour. This dough or paste is used to thicken sauces, soups and stews.

sauce (liquid):

Soße f.

In Germany, the American penchant for mayonnaise apparently precedes us, as the sauce that you might recognize as Thousand Island dressing is sold as "American Sauce" in Deutschland.

Worcestershire sauce has its roots in India but was actually created by accident in its namesake town of Worcester, England in 1835.