Sauce chasseur. Sauce Chasseur is the perfect sauce to serve with wild game including rabbit, venison, and wild fowl but is also great on beef, pork or chicken. Chasseur is the French word for "hunter" and thus where it. The Chasseur Sauce, from the French word for "hunter," is served with venison, rabbit, and other game dishes.
The sauce is also referred to as hunter's sauce.
It is a fairly easy sauce to create and often contains fresh.
Recipe courtesy of The Art Institute of Chicago.
You can have Sauce chasseur using 5 ingredients and 3 steps. Here is how you cook that.
Ingredients of Sauce chasseur
- You need 100 of à 150g de champignons émincés.
- It's 100 ml of vin blanc.
- You need 400 ml of fond brun de veau.
- You need 1 of échalotte ciselée.
- Prepare 1 of petite botte de persil hachée.
Season to taste with salt and pepper, and whisk in the cold. Chasseur sauce, often called hunter's sauce, is a brown sauce from France that is typically served with beef or chicken dishes. It is made from a demi-glace base with added mushrooms, shallots. A classic French sauce, perfect for steak or poultry.
Sauce chasseur instructions
- Dans une casserole verser le vin blanc et mettre les champignons émincés et l'échalote ciselée. Cuire jusqu'à la réduction à sec du vin blanc..
- Verser le fond brun de veau et réduire jusqu'à obtenir une sauce sirupeuse. Ajouter le persil haché..
- Utiliser la sauce immédiatement ou la maintenir au chaud (+63°C) au bain-marie sans ébullition. Déguster :=).
Add to your menu in addition to your Dianne and pepper sauce to keep your sauce menu inspirational. French for "hunter," chasseur sauce is a hunter-style brown sauce consisting of mushrooms, shallots and white wine (sometimes tomatoes and parsley). It is most often served with game and other meats. Community content is available under CC-BY-SA unless otherwise noted. Sometimes called the Hunter's Sauce; try this classic sauce with your next steak or roast.