Grandma's Sauce Spice
For a sauce you can never get enough of!
- 20 components with cocoa, pumpernickel, dates and juniper
- Ideal for gravy, game ragout, roulades and braised roast
- Deep umami seasoning in restaurant quality – two tsp per 500 ml
- Workshop quality from Klingenberg, no additives
You will receive 69 enjoyment points
Inhalt: Available in 80 and 8 g.
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Free shipping from 49 €
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Manufactured in Klingenberg am Main
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Free from additives
Grandma's sauce spice, for a dark sauce you can never get enough of
Grandma's sauce spice is our insider tip for gravies, ragouts and braising bases that gives every Sunday roast and every game ragout the depth of a restaurant sauce. We compose it in our workshop in Klingenberg am Main from 20 components, with cocoa, roasted onions, tomatoes, dates, pumpernickel, bay, pepper, allspice, lingonberries, mustard, juniper, elderberries, lovage and a range of further aromatics. Savoury, ethereal, complex and pure umami.
How to use
Ideal for dark sauces, gravies, game and lamb ragouts, braising bases, roulade sauce, roast stock and braised roast. Also in lentil stew, creamy mushroom sauces and dumpling sauce. Standard dosing: two heaped teaspoons per 500 ml of base stock or sauce.
Important: Start with two heaped teaspoons per 500 ml and season again at the end. Since roast stocks and broths are often already salty, adjust the salt only at the very end.
Classic gravy in four steps
- Pour the roasting juices from the pan, top up in a pot with 500 ml stock or water.
- Stir in two heaped teaspoons of Grandma's sauce spice, bring briefly to the boil, then simmer gently for ten minutes.
- Bind lightly with a cold butter-flour beurre manié, or round off with two tablespoons of cream and a dash of red wine.
- Season with fine Luisenhaller deep-rock salt and serve with a pinch of Mélange Noir as a pepper finish.
At a glance
- A classic German sauce spice from 20 components
- With cocoa, pumpernickel and dates for dark depth
- Workshop quality from Klingenberg am Main
- No flavour enhancers, anti-caking agents or additives
- Versatile for gravies, ragouts and braising bases
Goes well with
For liquid umami depth in the same aroma world, reach for the umami seasoning paste or the pure stock variant vegetable stock seasoning paste. For vegetable dishes, our Gemüseschmackes is the right seasoning. For steak and roast game, our BBQ Beef fits. A pepper finish comes from the Sieben blend or the Mélange Noir. For classic mashed potato as a side, reach for mashed-potato spice. You'll find more in our spice blends collection.
Frequently Asked Questions
How do I dose Grandma's sauce spice?
Rule of thumb: two heaped teaspoons per 500 ml of base stock or sauce. Less for smaller amounts or lighter sauces. If the sauce is already savoury, better to start with half a teaspoon and season again at the end.
What is Grandma's sauce spice especially good for?
A classic for gravy, game and lamb ragouts, roulades, braised roast, sauerbraten and braising bases. Also in lentil stew, creamy mushroom sauce and garlic sauce. A secret weapon for anything that may braise or simmer for a long time.
What does the cocoa bring to the blend?
100% pure cocoa gives the sauce the dark depth and a subtle bitterness that makes game ragouts and braised roasts unmistakable. A classic of Italian and Mexican cooking that merges with our German braised-dish profile.
