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Sauce Chasseur
Recipe type: Sauce
Cuisine: French
To serve with broiled or roasted meat or poultry.
  • 1 tbsp. butter and 1 tbsp. oil
  • ¼ lb. mushrooms, thinly sliced
  • 2 shallots, finely chopped
  • 1 tbsp. flour
  • ½ cup (1.25 dl.) dry white wine
  • 1 cup (2.5 dl.) espagnole or fond de veau lié
  • 2 tbsp. tomato paste
  • 2 tbsp. butter
  • fines herbes made of 2 tsp. tarragon, 2 tsp. parsley and a pinch of chervil
  1. Sauté the mushrooms in the butter and oil.
  2. Salt and add the shallots.
  3. When done, remove the mushrooms and shallots from pan and reserve.
  4. In the same saucepan and in the same butter add the flour and cook until light brown.
  5. Add the wine and reduce to half the quantity.
  6. Add the espagnole or fond de veau lié, the tomato paste and bring to a boil.
  7. Simmer a few minutes.
  8. Add the reserved mushrooms and the shallots.
  9. Heat.
  10. Remove from heat and just before serving, add the butter and all the "fines herbes".