Chasseur sauce is a variation of the classic French brown sauce. Originally modified to incorporate the tastes and textures of mushrooms and wine, modern versions also regularly include tomato, onion and herbs such as parsley, thyme or tarragon. Chasseur is the French word for "hunter" as this sauce has long been served with game meats such as venison and quail.
Instructions
Demi Glace
1. Make a demi-glace. Melt 1 cup of butter in a large skillet. Add one chopped onion, two stalks of sliced celery and one chopped carrot and saute over medium heat until the onions are golden brown.
2. Lower the heat and sprinkle the flour over the vegetable mixture. Add 2 tablespoons of tomato paste and stir until well blended.
3. Add 1½ quarts of beef stock, pouring the stock in a steady stream and stirring constantly. Stir 2 tablespoon of Madeira and then add two bay leaves, 2 teaspoons of chopped parsley, 1 teaspoon of whole black peppercorns and ½ teaspoon of dried thyme.
4. Leave the sauce uncovered, stirring occasionally, and allow it to simmer for two to three hours, or until the liquid has been reduced by three-fourths. Skim the surface occasionally to remove any film scum that might have floated to the top. Once the sauce has been reduced, remove it from the heat and strain.
5. Add the remaining ½ quart of stock and return the pan to the heat. Simmer for an additional two hours.
Chasseur Sauce
6. To make the chasseur sauce, heat 1 tablespoon of olive oil in a large sauce pan over high heat. Add the mushrooms and saute until lightly browned or three to four minutes. Add the shallot and saute for approximately one minute.
7. Pour the wine into the pan and stir to deglaze the pan and dislodge any browned bits that might be lingering on the bottom. Cook for three to five minutes, allowing most of the wine to evaporate.
8. Add the demi glace and the tomatoes. Cook over low heat, stirring constantly for eight to 10 minutes.
9. Melt 1 tablespoon of butter in a small bowl and stir in 1 tablespoon of flour, forming a thick paste. Add ¼ teaspoon of salt, 1/8 teaspoon black pepper, 1/8 teaspoon tarragon and 1/8 teaspoon savory. Stir 1 to 2 tablespoons of sauce into the mixture to thin it down, and then whisk the thinned butter mixture into the sauce pan.
10. Taste and adjust the seasonings. Simmer two to three minutes longer, and then serve hot over roasted meat and vegetables.
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