Recipe BookKitchen FoundationsSauces & Jus

Chasseur Sauce

Name: Chasseur Sauce
Yield: Approximately 800 g sauce
Ingredients: 500 g Demi-Glace; 200 g Brown mushrooms, sliced; 40 g Shallot, minced; 25 g Butter; 120 ml Dry white wine; 100 g Tomato, peeled, diced; 8 g Tarragon, chopped

Browned mushrooms, white wine and tomato in a rich demi-glace sauce.

Chasseur Sauce prepared as described in the recipe

Browned mushrooms, white wine and tomato in a rich demi-glace sauce.

Approximately 800 g sauce

Cook this

Ingredients

Batch

Demi-Glace500 g
Brown mushrooms, sliced200 g
Shallot, minced40 g
Butter25 g
Dry white wine120 ml
Tomato, peeled, diced100 g
Tarragon, chopped8 g

Method

Sauté mushrooms in butter until browned, then add shallot for 2 minutes.
Add wine and reduce by two thirds. Stir in demi-glace and tomato and simmer for 10 minutes.
Finish with tarragon off heat and season to taste.

Chef’s notes

Serve with chicken, pork or a mushroom-filled savoury pastry.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Celery. Milk. Sulphites. Wheat.

Also in the Recipe Book

Espagnole

Last refined · October 2026