Add mushrooms and continue cooking for several minutes until the mushrooms are soft.
3
Add white wine and reduce by three-fourths until there is approximately ½ c. remaining.
4
Add jus lié or demi-glace and tomato sauce. Cook for 10 minutes over low heat to allow the flavors to mix. Do not reduce the sauce too much.
5
Add herbs and salt and pepper to taste.
6
**Hold at or above 135°F (57°C) until service.
Nutrition Information
Calories
73
Fat (g)
2
Protein (g)
4
Carbohydrate (g)
8
Cholesterol (mg)
5
Sodium (mg)
671
Key
* =
Time/Temperature Control for Safety Food
** =
Critical Control Point
† =
Ingredient/Method Note
Note
Chasseur sauce translates as the hunter’s sauce. Unlike many sauces, it is not strained so that the shallots, mushrooms, and herbs remain in the sauce. It is traditionally served with chicken, although it is also excellent with veal and pork. †Can substitute 2 tsp. (10 mL) dried tarragon.