SAUCE CHASSEUR (HUNTER’S SAUCE)
About 2 cups
Traditionally served with game, this sauce is also delectable with roasted meats or poultry, steaks, or chops.
Melt in a medium heavy saucepan over medium heat:
- 2 tablespoons butter
Add and cook, stirring, until softened:
- 2 tablespoons minced shallots
Add and cook, stirring, until lightly browned, about 5 minutes:
- 1 cup sliced mushrooms
Add and simmer until reduced by half:
- ⅓ cup dry white wine
- (2 tablespoons brandy)
Add and simmer for 5 minutes:
- 1 cup Sauce Espagnole, Quick Brown Sauce, or Sauce Demi-Glace
- (½ cup tomato puree)
- Salt and black pepper to taste
Just before serving, stir in:
- 1 tablespoon minced parsley
- (1 tablespoon minced chervil or tarragon)
Swirl in bit by bit, if desired:
- (2 tablespoons butter)