Recipe: Chasseur sauce

Name: Chasseur sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 100 g (3.5 oz) Paris mushrooms, cleaned; 2 shallots, finely diced; 1 dl dry white wine; 10 cl (0.4 cup) heavy cream 30 % (optional); 2 dl veal stock prepared; 1 tablespoon tomato paste; Salt and ground pepper

By chef patrick Asfaux 5/5 (5 reviews)

Prep 10 min

Cook 15 min

Total 25 min

Servings 4 serv.

Chasseur sauce is a veal stock enriched with button mushrooms and shallots, deglazed with dry white wine. A touch of tomato paste adds depth, cream rounds it out. Finish by whisking in cold butter for shine. Perfect with roasted game, rabbit or poultry.

Ingredients for 4 servings

Adjust for

servings

100 g (3.5 oz) Paris mushrooms, cleaned
2 shallots, finely diced
1 dl dry white wine
10 cl (0.4 cup) heavy cream 30 % (optional)
2 dl veal stock prepared
1 tablespoon tomato paste
Salt and ground pepper

Step-by-step directions

1 Sweat 100 g (3.5 oz) of sliced Paris mushrooms in butter.

2 Then add the 2 diced shallots, the dl (10 cl (0.4 cup)) 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...

Frequently asked questions

Can I replace the liquid cream with something else?

Yes, you can skip it entirely: the veal stock carries the sauce just fine. Or use 10 cl of whole milk for a lighter result. Avoid heavy cream, it'll overpower the balance.

How do I prevent the sauce from breaking when adding tomato paste?

Add the paste directly to the boiling veal stock, never into cold cream. Stir it in thoroughly before incorporating anything else. Tomato paste doesn't dissolve well in cream: that's why timing matters here.

How long does this sauce keep in the fridge?

Three days maximum in an airtight container. You can also freeze it for up to three months. When thawing, reheat gently over low heat without boiling, then finish with cold butter again.