Rahmsoße

Rahmsoße, also known as Rahmsauce, is a sauce in German-speaking cuisines that centers on cream as its primary dairy component. It is typically based on a light stock or a roux (Mehlschwitze) and finished with cream to achieve a velvety texture and mild richness. Depending on the recipe, it may be enriched with white wine, mushrooms, mustard, or herbs.

Preparation commonly starts with a roux: butter mixed with flour and cooked briefly. Then liquid such as beef, veal, or vegetable stock, sometimes wine, is added and reduced. Cream (heavy cream or Schlagsahne) is stirred in toward the end and gently heated, but not boiled, to prevent curdling. Salt, pepper, and nutmeg are typical seasonings; lemon juice or a touch of sugar may balance the flavor.

Typical uses include meats such as roast beef, pork, veal, and especially schnitzel or roulades, as well as poultry or fish. Variants are named after the main ingredient or flavoring, such as Kalbsrahmsauce (veal), Pfefferrahm (pepper cream sauce), Champignonrahmsoße (mushroom cream sauce), or Weißweinrahmsoße (white wine cream sauce).

Storage and serving notes: Rahmsoße keeps for a couple of days in the refrigerator and can be gently reheated; it may separate and benefit from a quick whisk or an additional splash of cream or stock. In professional kitchens, care is taken to avoid overheating to prevent curdling, and sauces may be finished with a final pat of butter for shine.