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Gypsy Sauce (Zigeuner Sauce) is one of those simple yet incredible recipes that you’ll want to make again and again. This flavorful sauce is a delightful mix of sweet bell peppers, savory onions, and tangy pickles, creating the perfect complement to your crispy schnitzel. It’s the kind of dish that brings warmth and comfort to the table, and trust me, everyone will be asking for seconds!
What I love most about this sauce is how easy it is to make. With just a few ingredients, you’ll have a rich, delicious sauce that’s bursting with flavor. Ready to make your schnitzel night extra special? Let’s get started!
What Is Zigeuner Sauce (Gypsy Sauce)?
Zigeuner Sauce is a robust and versatile tomato-based sauce that combines the sweetness of caramelized bell peppers and onions with the tanginess of pickles and white wine. Infused with spices like paprika and chili flakes, this sauce perfectly balances savory and spicy notes, making it the ideal companion for schnitzels, grilled meats, or even roasted vegetables.
Traditionally, it’s served alongside crispy breaded schnitzels, where its tangy flavor cuts through the richness of the fried crust, creating a perfect harmony of textures and tastes.
Why You’ll Love This Recipe
- Easy to Make: A one-pan recipe that’s ready in under an hour.
- Versatile: Serve it with schnitzels, steak, chicken, or even over pasta for a quick meal.
- Bold Flavors: A delightful mix of sweet, savory, and tangy.
Ingredients You’ll Need for Gypsy Sauce (Zigeuner Sauce)
To prepare Zigeuner Sauce, you’ll need:
- Bell Peppers & Onions: These create the base of the sauce, adding a sweet, smoky flavor.
- Pickles & Pickle Water: For a signature tang that defines this dish.
- Strained Tomatoes & Tomato Paste: The heart of the sauce, providing richness and depth.
- White Wine & Vinegar: To add acidity and balance the sweetness.
- Spices: Paprika, chili flakes, and black pepper for a warm kick.
How To Make Gypsy Sauce (Zigeuner Sauce)
Here’s how to make Zigeuner Sauce like a pro:
Prep Your Vegetables:
- Slice bell peppers and onions into thin strips. Dice pickles and finely chop parsley.
Cook the Vegetables:
- Heat olive oil in a large pan. Sauté the peppers for 5 minutes, then add the onions. Cook until tender but still slightly firm.
Caramelize for Sweetness:
- Sprinkle a small amount of sugar over the vegetables and stir until caramelized.
Build the Sauce:
- Add tomato paste and deglaze the pan with white wine. Let it reduce by half before stirring in strained tomatoes, vinegar, and pickle water.
Simmer to Perfection:
- Simmer for 15 minutes, allowing the flavors to meld together. Season with paprika, chili flakes, salt, and pepper.
Finish with Freshness:
- Stir in freshly chopped parsley and adjust the consistency as needed.
Pro Tips for the Perfect Gypsy Sauce (Zigeuner Sauce)
- Balancing Acidity: Use a pinch of sugar to offset the tanginess of the pickles and vinegar.
- Texture Matters: Don’t overcook the vegetables—they should retain some bite for the best results.
- Thickening the Sauce: If it’s too thin, mix cornstarch with water and stir it in while simmering.
Serving Suggestions
The best way to enjoy Zigeuner Sauce is spooned generously over a crispy schnitzel. Pair it with roasted potatoes, buttered noodles, or a simple side salad for a complete meal.
Not a fan of schnitzels? No problem! This sauce pairs beautifully with grilled chicken, pork chops, or even as a tangy topping for burgers.
Why This Sauce Deserves a Spot on Your Table
Zigeuner Sauce is more than just a condiment; it’s a celebration of bold, rustic flavors. Its versatility and vibrant color make it a standout addition to any dish, and its rich history as a European classic adds a touch of tradition to your meal.
So, the next time you’re preparing schnitzels or craving something hearty and flavorful, give this Zigeuner Sauce a try. I guarantee it will become a staple in your kitchen!
Other Pepper Recipes You’ll Love
Feta & Spinach Stuffed Peppers
The Best Roasted Red Pepper Dip
Creamy Roasted Cherry Tomato & Red Pepper Soup
Easy Homemade Gypsy Sauce (Zigeuner Sauce)
Equipment
Ingredients
- 3 bell peppers (any colours)
- 3 medium onions (cut into strips)
- 2 pickles (small, finely diced)
- 500 ml strained tomatoes (passata)
- 200 ml white wine
- 2 tbsp white vinegar
- 5 tbsp tomato paste
- 3–4 tbsp pickle water (from the pickle jar)
- 3–4 tbsp olive oil
- 1 tbsp fresh parsley (chopped)
- 1 tsp chili flakes (adjust to taste)
- 1 tsp sweet paprika
- ½ tsp black pepper
- ½ tsp salt
Instructions
- Wash the bell peppers, remove the cores, and slice into thin strips.
- Peel and slice the onions into thin strips.
- Finely dice the pickles and chop the parsley.
- Heat olive oil in a large pan over medium heat.
- Add the bell pepper strips and sauté for 5 minutes until slightly softened.
- Add the onion strips to the pan and cook for another 10 minutes, stirring occasionally, until the vegetables are tender but still have a bit of bite.
- Optionally, sprinkle 1–2 tsp of sugar over the vegetables to balance acidity.
- Stir well and let the sugar caramelize for 1–2 minutes.
- Add the tomato paste and mix thoroughly.
- Deglaze the pan with white wine, stirring to combine, and let it reduce by half (about 5–7 minutes).
- Add strained tomatoes, vinegar, pickle water, and diced pickles. Mix everything together.
- Reduce the heat to low and let the sauce simmer gently for 15 minutes, stirring occasionally.
- Season the sauce with salt, pepper, chili flakes, and paprika to taste.
- Stir in the chopped parsley.
- If the sauce is too thin, mix a small amount of cornstarch with water.
