Ingredients for 4 servings
- 100 g Paris mushrooms, cleaned
- 2 shallots, finely diced
- 1 dl dry white wine
- 10 cl heavy cream 30 % (optional)
- 2 dl veal stock prepared
- 1 tablespoon tomato paste
- Salt and ground pepper
Recipe: Chasseur sauce
Prep
10 min
Cook
15 min
Total
25 min
Servings
4 serv.
Step-by-step directions
1 Sweat 100 g of sliced Paris mushrooms in butter.
2 Then add the 2 diced shallots, the dl (10 cl) of dry white wine and heavy cream, reduce by half.
3 Pour in 2 dl of veal stock and 1 tablespoon of tomato paste, then bring to a boil.
4 At the last moment, adjust the seasoning and add finely chopped tarragon and flat parsley.
5 Mount off the heat with a small piece of cold butter, just like making mayonnaise.
Chef Patrick's Comment
An excellent sauce that will accompany many dishes: roasts, poultry and even river fish, fresh pasta...
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