Sauce Chasseur (Hunter’s Sauce)

Posted June 4, 2012 by Marc Gottlieb

Posted in : Cuisines :



  • 2 743s margarine
  • 75 1451s mushrooms sliced
  • 10 1451s shallots minced
  • 225 mililiters
  • 150 mililiters water or stock
  • 100 1451s cubed
  • 5 1451s fresh


If you’ve just pan-seared a steak, use that pan instead of a saucepan. The fond stuck to the bottom of the pan will enhance the flavor of the sauce.

  1. In a pan, heat the margarine over medium heat until slightly bubbling. Add the mushrooms and shallots and sauté until the mushrooms are soft and the shallots are translucent, about 5 minutes.
  2. Add the wine, continue cooking until the liquid boils, then lower the heat and simmer until the 3/4 of the liquid has evaporated.
  3. Add the water or stock and the diced tomato, then lower heat to a simmer and reduce for about 5 minutes.
  4. Stir in the chopped tarragon and serve right away.