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–+ servings

Sauerbraten Gravy

The dark, glossy, hauntingly complex gravy that transforms Sauerbraten into Germany's greatest roast — vinegar-sour, richly meaty, and deepened with caramelised onions and juniper.
Print Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: German
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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