📝 About This Recipe
Born from the French woods where hunters would return with wild mushrooms and game, Sauce Chasseur is a sophisticated derivative of the legendary Demi-Glace. This 'Hunter's Sauce' is a rich, velvety reduction featuring earthy mushrooms, piquant shallots, and a bright kiss of tomato and white wine. It is the ultimate expression of rustic elegance, designed to transform simple roasted meats into a five-star Parisian bistro experience.
🥗 Ingredients
The Aromatics & Earth
- 8 ounces Mushrooms (Cremini or Button, thinly sliced)
- 2 tablespoons Shallots (minced very finely)
- 2 tablespoons Unsalted Butter (divided into two 1-tbsp portions)
- 1 tablespoon Extra Virgin Olive Oil
The Reduction Base
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Chardonnay)
- 2 tablespoons Cognac or Brandy (optional, for depth)
- 2 cups Demi-Glace (high-quality beef or veal stock reduction)
- 1 tablespoon Tomato Purée (concentrated paste or smooth purée)
The Finishing Touches
- 1 teaspoon Fresh Tarragon (finely chopped)
- 1 tablespoon Fresh Parsley (flat-leaf, finely chopped)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Cold Butter (cubed, to finish the sauce)
👨🍳 Instructions
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1
Place a heavy-bottomed sauté pan over medium-high heat and add 1 tablespoon of butter and the olive oil.
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2
Once the butter is foaming, add the sliced mushrooms in a single layer. Sauté without stirring for 2-3 minutes to achieve a deep golden-brown crust.
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3
Stir the mushrooms and continue cooking for another 3 minutes until they have released their moisture and are tender.
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4
Lower the heat to medium and add the minced shallots. Cook for 1-2 minutes until translucent and fragrant, being careful not to burn them.
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5
Pour in the white wine and Cognac (if using). Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan.
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6
Simmer the wine reduction until the liquid has reduced by half, which should take about 4-5 minutes.
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7
Whisk in the tomato purée until it is fully incorporated into the wine reduction.
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8
Pour in the demi-glace. Bring the mixture to a gentle boil, then immediately reduce the heat to a low simmer.
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9
Let the sauce simmer uncovered for 10-15 minutes, or until it is thick enough to coat the back of a spoon (nappé consistency).
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10
Skim off any foam or impurities that rise to the surface during the simmering process to ensure a glossy finish.
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11
Remove the pan from the heat. Whisk in the final tablespoon of cold butter; this technique, called 'monter au beurre,' adds a professional shine and silkiness.
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12
Stir in the fresh tarragon and parsley. The heat of the sauce will release their essential oils without dulling their vibrant color.
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13
Taste the sauce and adjust the seasoning with salt and freshly cracked black pepper as needed.
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14
Serve immediately over your choice of protein while the sauce is warm and emulsified.
💡 Chef's Tips
Always use a high-quality demi-glace; if using store-bought, ensure it is a low-sodium reduction to prevent the final sauce from being too salty. Don't crowd the pan when browning mushrooms; if they steam rather than sear, you'll lose that essential umami depth. If the sauce becomes too thick, whisk in a tablespoon of warm beef stock or water to loosen it. Fresh tarragon is essential for the authentic 'Chasseur' flavor profile; do not substitute with dried herbs if possible. For an extra velvety texture, ensure the finishing butter is very cold when whisked into the hot sauce.
🍽️ Serving Suggestions
Classic Pairing: Pour generously over pan-seared venison medallions or roasted pheasant. Bistro Style: Serve over a grilled ribeye steak with a side of pommes frites. Comfort Food: Drizzle over roasted chicken thighs and buttery mashed potatoes. Vegetarian Twist: Use a mushroom-based demi-glace and serve over thick grilled cauliflower steaks. Wine Pairing: Enjoy with a medium-bodied red wine like a Pinot Noir or a classic Bordeaux.