Frank's Recipes! Sauce Chasseur

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Sauce Chasseur

The easy version:

Chop 100g/4oz/2 cups mushrooms and sauté in butter. When they are 3/4 cooked, add 1 tablespoon finely chopped shallot to the pan. Finish sautéeing the mixture and remove from the pan with a slotted spoon, leaving the butter behind. Set mushroom/shallot mixture aside. Add to the butter 1 tablespoon flour, cook gently until golden then add 100ml/6 tablespoons/scant 1/2 cup consomme or white stock and 1 tablespoon tomato puree. Boil down, put the mushrooms back in the sauce and add 25g/1oz/2 tablespoons of butter and 1 tablespoon chopped parsley, chervil and tarragon.

Making the classic version assumes you have already made Espangole Sauce, diluted it with extra homemade brown stock and then reduced it into Demi-glace Sauce; and Tomato Sauce, with stock and tomatoes. Both of these sauces are readily available in good commercial kitchens because they form the basis of many classic sauces so chefs make huge batches of them and keep them on hand for making other sauces. Few home kitchens have the need or the time to spend about two days making them.