FOOD NEWS
Chasseur Is The French Sauce Originally Made For Game Meat
BY NIKITA EPHANOV
Chasseur is a demi-glace sauce with a long history. It's based on Espagnole, a rich, brown beef-stock-based gravy and one of French cuisine's original five mother sauces.
In centuries past, chasseur accompanied game meat such as rabbit, venison, or wild birds. Some say that hunters of these animals also collected mushrooms to add to the sauce.
The rich consistency of chasseur beautifully coats whatever it is paired with, whether it be poultry, omelets, beef, meatloaf, or lamb. You might even want to find some game meat.
To make the sauce, begin by sauteing shallots and white mushrooms (such as creminis) in butter, then deglaze the pan with white wine or dry vermouth.
Reduce the liquid by simmering it, then mix in tomatoes and a pre-made demi-glace sauce. If you can't find demi-glace, use cream, cornstarch, or a roux of beef broth and flour.
Simmer the sauce down even more over low heat, and finish with parsley. Chasseur keeps well, and can be stored in an airtight container in the fridge for up to a week.