Chasseur Sauce

Preparation info
  • Makes

    1 cup

    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

This is a mushroom sauce, usually served with chicken, that is based on Bordelaise Sauce.


  • 4 ounces cremini or white mushrooms, sliced
  • 5 tablespoons butter


Sauté the mushrooms in 2 tablespoons of the butter over medium heat until browned. Sprinkle the shallot over the mushrooms and sauté for 1 minute, or until fragrant. Add the wine, cognac and boil down until reduced by three-fourths. Add the stock or meat glaze and water and boil down until reduced b