肉の調理後、煮汁を濾してソースパンに集めて(通常ジンジャーブレッド、レープクーヘン、またはジンジャークッキー、穀粉、サワークリーム、黒砂糖、および/またはルーで)とろみをつけ[3][15]、ソースにコクと風味を与える。1983年に閉店するまで、ニューヨークの有名ドイツ料理レストランLüchow's(リュヒョー)では、人気料理の1つであるザウアーブラーテンのグレイビーに砕いたジンジャークッキーでとろみと風味をつけていた[7][16]。この方法は、1952年にジャン・ミッチェル著『Luchow's German Cookbook: The Story and the Favorite Dishes of America's Most Famous German Restaurant』の出版によりアメリカで広まった[10]。ラインラント地方(ラインラント風ザウアーブラーテン)では、砂糖とレーズンをグレイビーに加えることで料理に逆に甘味を与える[17][18]。
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