📍 Where this dish comes from: Rhine Valley · Rhine Gorge (UNESCO)
Discover the history of this region →
Discover the history of this region →
The Sauerbraten gravy is almost as famous as the dish itself — it is what makes the roast legendary, worth every spoonful. The marinade, absorbed during the long braise, creates a flavour complexity that no other gravy can match: sour from the vinegar, sweet from the caramelised onions, bitter from the bay, resinous from the juniper, and deeply savoury from the reduced beef stock. This standalone gravy recipe can be made with just bones and marinade.
What You’ll Need
Servings: 8 servings
Calories: 90kcal
Ingredients
- Braising liquid from Sauerbraten (or substitute: 300ml red wine vinegar 300ml beef stock, 2 onions caramelised, 2 bay leaves, 6 peppercorns, 4 juniper berries)
- 1 tbsp tomato paste
- 100 ml dry red wine
- 2 tbsp butter
- 1/4 tsp xanthan gum
- Salt and black pepper
- 1 tsp erythritol (to balance)
Instructions
- Strain all braising liquid through a fine sieve. Discard solids.
- Combine strained liquid with tomato paste and red wine in a saucepan.
- Bring to a boil. Reduce by half — about 20–25 min.
- Whisk in butter. Taste — adjust with salt, erythritol, and pepper.
- Whisk in xanthan gum off the heat for thickening. Pass through sieve for silky finish.
Nutrition
Serving: 1serving | Calories: 90kcal | Protein: 2g | Fat: 6g
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Health Benefits
- The red wine reduction concentrates polyphenols, including resveratrol, studied for their potential health properties.
- Juniper’s terpene compounds are studied for their potential role in liver function.
- Beef stock provides minerals including phosphorus, magnesium, and zinc.