Chasseur Sauce
A French classic sauce, perfect for steak or poultry. Add to your menu in addition to your Dianne and pepper sauce to keep your sauce menu inspirational.
Ingredients
For the Vegetables
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Oil 50 ml
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Onions, finely chopped 100 g
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Button mushrooms, sliced 200 g
For the Concasse
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Tomatoes 1 kg
For the Demi-Glace
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Water, hot 1 l
To Finish
-
Parsley, chopped 10 g
-
Butter 100 g
Preparation
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For the Vegetables
- Lightly sauté onions in the oil without colouring. Add the mushrooms and cook until golden brown.
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For the Concasse
- Score and remove the stem off the tomato, place into a pot of boiling water until the skin begins to split, remove and place into cold ice water to prevent from cooking any further, remove from the water then peel tomatoes.
- Slice into quarters and remove the seeds with a knife, dice the peeled deseeded tomato and keep aside for use.
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For the Demi-Glace
- Whisk the KNORR Demi-Glace into hot water; bring to the boil while stirring continuously.
- Reduce heat and simmer for an additional two minutes.
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To Finish
- Add the diced tomato (concasse), chopped parsley and finally mix in the butter until the sauce becomes glossy.
- Remove from heat and keep hot.
- Perfect for Char-grilled Steaks and Oven Roasted Chicken, Lamb and Game.