How do I make Rahm sauce to put on pork or mushrooms?!
Answers: We ate in a great German restaurant this week, and I had Rahm sauce-it was super.
You′re in Munich? THAT is why you ask all those Germany-related questions, ha! ;)
Yes, "Rahm" means cream.
Cut the pork into bite-sized bits, add salt and pepper. Heat a spoonful of oil in a pan, sear the pork on both sides. Do not lower the heat just yet. As soon as the meat is golden-brown on both sides (and the mushrooms, if you want to add those), pour a pack of cream (usually 200ml) over it, stir gently. Lower the heat, add a small spoonful of flour, stir well. Add salt, pepper (and if you want to, other spices according to your taste) and leave to simmer for another couple of minutes.
Supermarkets in Germany however offer quite a range of facilitators to make sauces. Get "knorr fix" or "maggi fix" for Rahmso?e. It is a ready-made mix of spices you just have to add to the cream and pour over your pork. :)
By looking in your cookbook.
"Rahm" is German for cream. Just look up "cream sauce" and you'll find plenty of recipes. Since you are in Munich, I think it is safe to assume that lemon or white wine as well as parsley were in the sauce too.
BTW, when you shop in German supermarkets you'll find that plenty of frozen vegetables already have ready-made frozen Rahm sauce added. All you need to do is to put the package contents into a pot and add a few tablespoons of water to the mix.
My personal favourite is a Brokkoli-Cauliflower-Carrots mix from ALDI. I cook some chopped up Alaska-Pollock fillets (also from ALDI) in the same sauce and serve it with rice. Yumm!