Chasseur Sauce
This light mushroom and white wine sauce is quick to make, and goes well with poultry and veal.
Overview
A delicate, herbaceous sauce featuring tender mushrooms and fresh tarragon notes. The white wine reduction and parsley garnish create bright, clean flavours perfect for poultry and veal, ready in under 30 minutes.
Ingredients
Base
- 50 grams butter (at room temperature)
- 50 grams butter (chilled and diced)
Vegetables
- 200 grams button mushrooms (wiped and finely sliced)
- 40 grams shallots (finely chopped)
Liquid & herbs
- 400 ml dry white wine
- 400 ml Veal stock
- 1 tablespoon flat leaf parsley (snipped)
- 1 teaspoon tarragon (snipped)
- salt
- pepper
Method
Stage 1 - Cook mushrooms
- Melt the non-chilled butter in a shallow pan, add the mushrooms and cook over a medium heat for 1 minute.
- Add the shallot and cook for another minute, taking care not to let it colour.
- Tip the mushroom and shallot mixture into a fine-meshed conical sieve to drain off the cooking butter, then return to the shallow pan.
Stage 2 - Reduce wine
- Add the white wine and let bubble over a medium heat until reduced by a half.
Stage 3 - Build sauce
- Pour in the veal stock and cook gently for 10-15 minutes until the sauce has reduced and thickened enough to lightly coat the back of a spoon.
Stage 4 - Finish with herbs
- Take the pan off the heat and whisk in the remaining butter, a piece at a time, along with the snipped herbs.
- Season to taste with salt and pepper.
- The sauce is now ready to serve.
Notes
- Mushroom drainage: Draining off the initial cooking butter prevents the sauce from becoming greasy.
- Fresh herbs: Use fresh tarragon and parsley; dried herbs lack the delicate flavour needed for this classic sauce.
- Quick cooking: This sauce is fast to prepare; total time is under 30 minutes, making it ideal for quick meals.
Serving
Serve immediately with sautéed or grilled poultry (chicken, guinea fowl), veal, or other light meats.
Storage
- Best eaten immediately after preparation.
- Keeps refrigerated for 1 day; reheat gently, stirring constantly.
- Does not freeze well due to butter emulsion and fresh herb content.
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