How To Make Chasseur Sauce

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Sauce Chasseur, sometimes referred to as “hunter’s sauce,” is typically made using demi glas or brown sauce as a base and often includes mushrooms, shallots, and a white wine reduction. The name is derived from the French word for hunter, alluding to the traditional pairings with venison, rabbit and other game meats. In this video, Chef Mike provides an online cooking lesson for making a perfect chasseur sauce. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Sauce Chasseur Recipe

Ingredients:
16 oz. Demi-Glas or Brown Sauce
3-4 oz. mushrooms, sliced
1 oz. shallots, minced
1 oz. tomatoes, concassée
1 oz. white wine
1/2 tsp. parsley, chopped fine

Procedure:
1. Sauté mushrooms and shallots.
2. Add white wine and reduce by ¾’s.
3. Add demi-glas or brown sauce and tomatoes and simmer for 20 minutes.
4. Add parsley.

If you have questions or comments about this video or recipe please leave them below.

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By clicking the "Get the Workbook Now" button, I am providing my signature in accordance with the E-Sign Act, and express written consent and agreement to be contacted by, and to receive calls and texts using automated technology and/or prerecorded calls, and emails from, Auguste Escoffier School of Culinary Arts at the number and email address I provided above, regarding furthering my education and enrolling. I acknowledge that I am not required to agree to receive such calls and texts using automated technology and/or prerecorded calls as a condition of enrolling at Escoffier. I further acknowledge that I can opt-out of receiving such calls and texts by calling 888-773-8595, by submitting a request via Escoffier’s website, or by emailing compliance@escoffier.edu.