Chasseur Sauce

For the Vegetables
- Lightly sauté onions in the oil without colouring. Add the mushrooms and cook until golden brown.
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.
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.
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.

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.