Making Sauerbraten Gravy
Sauerbraten gravy relies on the balance between the acidity of your meat marinade and the sweetness of gingersnaps, which serve as both the thickener and the flavor anchor. You are looking for a deep, mahogany-colored sauce that coats the back of a spoon without becoming pasty.
- Difficulty
- Intermediate
- Total time
- 25 min
- Hands-on
- 20 min
- Serves
- 6
Ingredients
- 3 cups strained sauerbraten marinade
- 8-10 gingersnap cookies, crushed
- 2 tbsp sour cream or heavy cream
- to taste salt and black pepper
Step by step
Strain the liquid
Pour your marinade through a fine-mesh sieve into a saucepan to remove any lingering aromatics like cloves or bay leaves.
Bring to a simmer
Place the pan over medium heat until the liquid reaches a steady simmer.
Incorporate the cookies
Whisk in the crushed gingersnaps gradually. The sauce will darken as the cookies dissolve.
Reduce
Lower the heat and allow the sauce to thicken for 10 minutes, stirring occasionally so it does not scorch the bottom of the pan.
Finish
Whisk in the cream to mellow the acidity. Taste for salt and pepper before serving over sliced meat.
Questions people ask
Can I use cornstarch instead of gingersnaps?
You can, but you will lose the signature depth and spice that defines traditional sauerbraten gravy. If you must use starch, make a slurry with cold water and add it sparingly.
How do I fix a lumpy gravy?
Pass the finished gravy through a fine-mesh sieve one final time before serving.
Tips
- If the gravy becomes too thick, whisk in a splash of beef stock until you reach the desired consistency.
- Crush the cookies inside a sealed plastic bag with a rolling pin to ensure they are consistent in size.
- Taste the marinade before simmering; if it is extremely acidic, add a pinch of brown sugar.
Variations
- Sweet-Forward: Add a teaspoon of dark currant jelly if the marinade is overly sharp.
- Deep Earthy: Stir in a tablespoon of crumbled bacon or a touch of dark beer during the simmering stage.