This German schnitzel gravy recipe is rich, creamy, and easy to make using broth, flour, and heavy cream. Just simmer, thicken, and season—it’s the perfect sauce for crispy schnitzel and other comfort foods.
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Why This Gravy Is a Must-Try
Gravy can make or break a schnitzel. Too thin, and it’s disappointing. Too thick or bland, and it hides the crispiness. Many home cooks struggle to get that perfect creamy texture with just the right amount of flavor.
If you’ve ever wondered how German restaurants get their schnitzel sauce so smooth and satisfying, you’re in the right place. This recipe uses simple ingredients you likely already have—and the results taste like they came straight from a cozy kitchen in Bavaria.
In this article, you’ll learn the exact steps to create an authentic schnitzel gravy, along with tips to avoid lumps, add extra flavor, and impress everyone at your dinner table. Let’s walk through each step with real examples and a no-fuss approach.
Ingredients for Traditional Schnitzel Gravy
Making traditional schnitzel gravy doesn’t require fancy ingredients. In fact, the best gravy starts with basic staples you probably have at home. These ingredients blend together to create a smooth, flavorful sauce that pairs beautifully with crispy schnitzel.
Use high-quality broth and fresh cream to get the best flavor. If you’re making this for the first time, start with the classic version below. You can adjust later once you get a feel for how everything comes together.
Here’s what you’ll need:
| Ingredient | Amount | Notes |
|---|---|---|
| Beef or Chicken Broth | 2 cups | Homemade or low-sodium is best |
| Flour | 2 tablespoons | All-purpose flour for thickening |
| Heavy Cream | 1 cup | Adds richness and creaminess |
| Butter | 1 tablespoon | For sautéing onions and deep flavor |
| Onion (finely chopped) | 1 medium | Yellow or white onion works well |
| Salt | 1 teaspoon | Adjust to taste |
| Black Pepper | ½ teaspoon | Adds gentle heat and balance |
| Worcestershire Sauce | 1 tablespoon | Adds depth and umami |
| Mustard (optional) | 1 teaspoon | For extra tang and flavor complexity |
Tip: If you’re cutting back on dairy, you can use unsweetened plant-based cream as a substitute.
Step-by-Step Instructions (With Tips)
Step 1: Prepare the Broth
Start by pouring your beef or chicken broth into a medium saucepan. Warm it over medium heat. Don’t let it boil—just gently heat it until it starts to steam. This helps the flavors begin to open up and makes the gravy base richer.
You can use store-bought broth, but for deeper flavor, homemade versions are worth the effort. If you’re curious about making your own, The Kitchn has a great guide on homemade stock.
Step 2: Mix in the Thickener
While your broth heats, mix the flour with a few spoonfuls of cold broth in a small bowl. Stir until smooth. This is called a slurry. It helps prevent lumps when added to the hot liquid.
Slowly pour the slurry into the saucepan while stirring the broth. Use a whisk or spoon to stir constantly. Keep mixing until the gravy starts to thicken. This usually takes about 3 to 5 minutes.
Tip: If your gravy looks lumpy, don’t worry. Just whisk harder, or use an immersion blender to smooth it out.
Step 3: Add Cream and Seasonings
Once your gravy thickens, pour in the heavy cream. Stir gently until it blends in with the broth. You’ll see the color change to a creamy beige and the texture become smoother.
Next, add butter, chopped onions, and your seasonings: salt, pepper, and Worcestershire sauce. If you’re using mustard, add it now too. Keep the heat low and let the gravy simmer for another 5–7 minutes.
Taste as you go. Adjust the salt or pepper if needed. If it’s too thick, add a little more broth. If it’s too thin, let it simmer a bit longer.
Gravy Variations You’ll Love
This classic recipe is just the beginning. You can easily tweak the ingredients to suit your taste or dietary needs. Here are a few popular versions people love:
Mushroom Gravy (Jägerschnitzel Style)
Sauté sliced mushrooms with the onions in Step 3, then follow the rest of the recipe as usual. This version, often called Jägerschnitzel, is popular in German restaurants and adds an earthy flavor that goes great with pork or veal.
Mushroom / Egg Slicer with Blades
Onion Gravy
Skip the cream and double the onions for a more savory version. This works well if you prefer a non-dairy or lighter gravy. Cook the onions until golden before adding the flour.
No-Cream Version
If you’re avoiding dairy, you can use olive oil instead of butter and skip the cream altogether. Use a bit more broth for the right consistency. For richness, add a splash of soy sauce or a tiny bit of balsamic vinegar.
Serving Suggestions for Schnitzel Gravy
Schnitzel gravy is incredibly versatile. You can pair it with more than just schnitzel for a hearty, comforting meal. Here are some of the best ways to enjoy it:
With Schnitzel
The most popular way is, of course, to pour it generously over a hot, crispy schnitzel. Whether it’s pork, veal, chicken, or even a plant-based cutlet, this gravy adds a creamy, savory finish.
Over Mashed Potatoes
Creamy mashed potatoes and schnitzel gravy are a perfect match. The rich sauce fills every spoonful with flavor, making it a comfort food classic. For best results, use buttery mashed potatoes made with Yukon Golds.
Alongside Roasted Vegetables
Try it as a dipping sauce or drizzle over roasted carrots, Brussels sprouts, or green beans. This adds a flavorful twist, especially when you’re serving a balanced meal.
On Spaetzle or Egg Noodles
Traditional German sides like spaetzle or even egg noodles pair beautifully with schnitzel gravy. Their soft texture absorbs the sauce well. You can find a step-by-step spaetzle recipe at Serious Eats.
Make-Ahead and Storage Tips
Planning ahead or dealing with leftovers? Good news—this gravy holds up well when stored the right way. Here’s how to make sure it stays fresh and delicious.
| Storage Method | Instructions | Shelf Life |
|---|---|---|
| Refrigerator | Cool completely, then store in an airtight container. | Up to 4 days |
| Freezer | Freeze in small, sealed portions for easier reheating. | Up to 3 months |
| Reheating | Warm gently on the stove or microwave. Stir in a splash of broth if too thick. | Best used once reheated |
Tip: Always allow your gravy to cool fully before refrigerating or freezing. This helps preserve the texture and keeps it from splitting.
If you’re reheating from frozen, thaw overnight in the fridge before warming. Adding a splash of broth or cream can bring it back to life if it looks too thick or dry.
Conclusion
Schnitzel gravy is more than just a sauce—it’s a warm, rich, and satisfying addition to any meal. Whether you’re sticking to the traditional version or trying one of the tasty variations, it’s simple enough for beginners and flavorful enough to impress guests.
From crispy schnitzel to buttery mashed potatoes, this gravy turns every bite into comfort food. Now that you’ve got the full recipe and pro tips, you’re ready to make schnitzel night even more delicious.
Want to take it even further? Try making your own schnitzel from scratch with this classic German schnitzel guide.
Let your kitchen smell amazing—and enjoy every bite.
