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Chasseur Sauce

• 2 T. butter

• 8 oz. nameko mushrooms – or any mushroom of choice

• 1 T. butter

• 1 shallot, sliced

• 4 garlic cloves, smashed

• 2 T. brandy

• ½ C. tomato puree

• ¾ C. white wine

• 1 C. veal demi glace

• 1.5 T. tarragon, chopped

• 1 T. butter

1. In a large saute pan, heat the butter over medium heat. Add the butter, and when melted, add the mushrooms, season with salt and pepper and saute until the mushroom begin to turn color. Remove mushrooms from pan and set aside.

2. Add the 1 T. butter to the pan and when melted and hot, add the shallot and garlic and cook until fragrant and soft. Deglaze the pan with the brandy and cook out the alcohol. Add the tomato puree and white wine and reduce until most of the liquid is gone. Next add the demi glace and reduce until the sauce coats the back of a spoon (nape). Remove the pan from the heat and add the cooked mushrooms, tarragon and butter, and stir in the butter until melted, season with salt and pepper.