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This Sauce Chasseur  is an elegant sauce.  We served it with chicken breasts, but it would also be perfect Sauce Chasseurwith veal steaks, lamb chops, pork roast or a holiday turkey.

Recipe By     : Sitara
Serving Size  : 15   Preparation Time :0:00
Categories    : New Orleans/Cajun/Creole         Luncheon
                Main Dishes                      Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         sliced mushrooms
   1      cup           finely chopped shallots or green onions
   3      cups          white wine
   2      cups          cognac
   2      cups          tomato sauce
   3      cups          demi glace
   6      tablespoons   butter
 1/2     cup           fresh chopped parsley
 1/4     cup           chopped chives
   2      tablespoons   chopped fresh thyme or savory

1.  Saute mushrooms in butter till browning, add shallots and saute 5 minutes.
2.  De-glaze pan with white wine and cognac.  Reduce by 1/2.
3.  Add tomato sauce and demi glace, bring heat up till simmering  and skim fat.
      Bring up to boil and whisk in butter one cube at a time.   Sauce will thicken.
4.  Finish sauce with the fresh herbs.

Serve with sauteed chicken breasts, veal, lamb, etc.