Chasseur Sauce
Ingredients
- 28 g butter
- 240 ml sliced white mushrooms
- 60 ml chopped shallots (from 1 large, or 2 small shallots)
- 240 ml white wine
- 960 ml demi-glace
- 240 ml diced tomatoes
- 1 tablespoon chopped parsley
Instructions
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Gather the ingredients.
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In a heavy-bottomed saucepan, heat the butter over medium heat until it's frothy. Add the mushrooms and shallots and sauté until the mushrooms are soft and the shallots are translucent, about 5 minutes.
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Add the wine, heat until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced by about three-fourths.
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Add the demi-glace and the diced tomato, then lower heat to a simmer and reduce for about 5 minutes.
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Stir in the chopped parsley and serve right away.
Notes
Recipe Variation
A small onion can be chopped and used in place of the shallots if you don't have any on hand.
How to Store and Freeze
Chasseur sauce can be stored in the refrigerator in an airtight container for up to one week.
You can freeze the sauce in freezer-safe bags or containers for up to six months. So you can grab what you need for whatever recipe you're making, portion the sauce out in one cup portions before freezing. To take up less space in the freezer, use bags and freeze laying flat on a cookie sheet first; once frozen, you can stand them up in the freezer. An organizational bin works well to store them.
Nutrition
Serving size 16 servings (57 g each)
Calories 83 kcal
Fat 5 g
Saturated fat 3 g
Unsaturated fat 0 g
Cholesterol 12 mg
Sodium 313 mg
Carbohydrates 5 g
Fibre 1 g
Sugar 2 g
Protein 4 g
Imported from Mela.
