Also known as “hunter’s sauce”, Chasseur sauce originated from a tradition where hunters would forage for mushrooms to make this sauce to go with wild game such as rabbit and deer.
Made with a demi glace as its base, Chasseur sauce is a classic French brown sauce that would serve any chef well in their meat or poultry recipes. Get a head start with KNORR Demi Glace Gluten Free, and you’ll soon have added another sauce to your mastery.
Ingredients
Vegetables
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Onions, finely chopped 100 g
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Button mushrooms, sliced 200 g
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Oil 50 ml
Concasse
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Whole tomatoes 1 kg
Demi-Glace
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Hot water 1 l
To finish
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Butter 100 g
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Parsley, chopped 10 g
Preparation
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Vegetables
- Heat the oil in a pan and lightly sauté the onions without colouring.
- Add mushrooms and cook until golden brown.
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Concasse
- Score and remove the tomato stems. Place tomatoes in boiling water until the skins begin to split.
- Transfer immediately to ice-cold water to stop further cooking. Then peel away the tomato skins.
- Slice into quarters and remove seeds. Then dice and set aside.
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Demi-Glace
- Whisk KNORR Demi Glace Gluten Free into hot water. Bring to a boil while stirring continuously.
- Reduce heat and simmer for another 2 minutes.
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To finish
- Add the vegetables, concasse (diced tomatoes), and chopped parsley to the demi-glace.
- Finally, stir in butter to give the sauce an extra gloss and richness.
- Remove from heat and keep hot.
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