Sauces and Dips

Literally “hunter’s sauce,” Chasseur combines earthy mushrooms, tomatoes and herbs with a brown sauce base. It’s perfect alongside game, steak or chicken.

Ingredients

• 2 Tbsp unsalted butter
• 2 Tbsp flour
• 1 cup mushrooms (button or cremini), sliced
• 1 small shallot, minced
• 1 Tbsp tomato purée
• 1 ½ cups Espagnole (brown) sauce, warm
• 2 Tbsp white wine
• 1 tsp chopped fresh tarragon (or ½ tsp dried)
• Salt & black pepper

Method

1. Sauté aromatics: In a skillet, melt butter over medium heat. Add shallot and mushrooms; cook 4–5 min until soft.
2. Tomato & wine: Stir in tomato purée; cook 1 min. Add wine and reduce by half.
3. Combine bases: Pour in warm Espagnole sauce; stir well.
4. Simmer: Add tarragon, simmer 3–4 min. Season to taste and strain if desired.

Nutrition Facts (per 3 Tbsp / ~45 g)

Servings: Makes ~8 servings (3 Tbsp each)

FAQs

• Can I use red wine?
  Yes—red adds depth; adjust cooking time to reduce acidity.
• How to make ahead?
  Prepare sauce up to mushrooms; store base and finish with fresh wine and herbs before serving.

Substitutions

• Mushrooms: Wild mushrooms (porcini, chanterelle) for richer flavor.
• Gluten‑free: Omit flour; use a slurry of 1 tsp cornstarch.