Sauce for Goose – my Chef Recipe with Cooking Video

Degraise the goose sauce
Degrease the goose sauce.

Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

In this article, I present the sauce recipe for goose. Here I show you both the classic goose sauce and some quick variations as orange sauce.

Maybe the roast goose is already in your oven and now you need some ideas for the sauce? Then you’ve come to the right place.

I wish you good luck and look forward to comments and cooking questions at the bottom of the page! Please feel free to share this post with your friends 🙂 Thank you! 

goose with dumplings and blue cabbage
Christmas goose prepared crispy with dumplings, red cabbage and gravy I show you in another post. © Foodphotographer Thomas Sixt

1. Preparing the sauce for the goose, Chef’s tips

The typical goose sauce is totally easy and I would really like to invite you to cook it yourself in star chef quality:

Cooking goose sauce from goose bones and giblets is what the star chefs do. Hans Haas from the Tantris tastes the sauce with apple juice and binds it with freshly grated potato.

Preparation tip from chef Thomas Sixt
Goose bones in the pot
Goose bones and drippings in the pot for goose gravy. © Thomas Sixt

2. Recipe classic sauce for goose

This goose sauce is sure to succeed and tastes great, below are the step by step instructions.

Sauce for Goose

Goose sauce recipe with cooking video instructions, cooked, filmed, photographed and written up by Chef Thomas Sixt.

Servings 4
Calories 256
Total Time 330 Min.

Sauce for goose Chef’s recipe by cooking professional Thomas Sixt. Instructions with cooking video and tips for classic and quick goose sauce. Find out the top information from the star kitchen here!

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Degraise the goose sauce
Degrease the goose sauce.

Preparation Time

90 Min.

Cook Time

140 Min.


Roast goose sauce

Stuffing the goose (Apple and onions from the roasted goose)
chopped, cooked goose bones (from the carved goose)
giblets and neck of the goose
gravy from the baking tray and dark goose fat
500 ml veal stock (jar or home cooked)
500-1000 ml chicken stock or vegetable stock
1-2 pc Potatoes (raw for finely grating and binding the goose sauce)
60 g Cold butter


Goose bones in the pot
Goose bones and roast fat in the saucepan for goose sauce.

Put the stuffing from the cooked roast goose, the removed goose bones and the drippings and roast residue from the tray into a saucepan.

How to prepare a sauce for goose. Recipe with picture.
Preparation of the goose sauce.

Soße zubereiten

Cover the bones and roast residue with cold veal stock and broth when cold. Slowly bring the stock to the boil, then leave to simmer gently for 3-4 hours.

Sauce recipes
Sauces recipes category image

Strain the sauce through a fine hair sieve or a hair tip sieve and bring to the boil again.

Degraise the goose sauce
Degrease the goose sauce.

You can degrease (deglaze) the sauce in two ways: Either let the sauce get cold and remove the fat or remove the fat from the warm, no longer boiling sauce with a ladle. Then boil down (reduce) the sauce to the desired flavour strength.

Mix the cornstarch.
Mixing cornstarch to thicken.

Thicken the sauce with cornflour: To do this, mix cornflour in cold water, bring the sauce to the boil, slowly add the starch water, continue to boil and keep adding starch water until the desired binding of the sauce is achieved.

Thicken the sauce for the meatloaf with butter and finely grated potatoes.
Thicken meatloaf sauce.

Bind the sauce with potato: Finely grate a potato, bring the sauce to the boil, add grated potato and bring to the boil, continue adding potato until the desired binding of the sauce appears.

Roast goose recipes
Roast goose recipes Category Image shows crispy goose served with red cabbage and dumplings.

Mix the sauce with cold butter shortly before serving and serve with the roast goose.


I have dedicated an extra article to the Christmas goose, with instructions on how to make dumplings and red cabbage. 

The roast goose describes the preparation of roast poultry step by step.


3. Calories (kcal) and nutritional values

4. Tip for a quick goose sauce with oranges

Your schedule doesn’t allow for long sauce cooking? Then I have a second variation for you: Goose sauce with oranges… It’s quick and a classic of French cuisine.

Orange sauce is quick to make and tastes delicious!

Tip from Chef Thomas Sixt
Duck legs orange sauce
Duck and goose tastes great with a refreshing orange sauce. © Thomas Sixt Food Photographer

5. Further suitable recommendations

Comments, Cooking Questions and Answers

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