Hunter’s Sauce

Preparation info

  • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • oz (40 g) unsalted butter
  • 1 tablespoon oil
  • 2 oz (50 g) firm white mushrooms, finely sliced
  • ½ teaspoon shallot, chopped
  • 1–2 ripe tomatoes, skinned, de-seeded and coarsely chopped
  • ½ glass dry white wine
  • 5 fl oz (150 ml) meat glaze
  • Chopped chervil and tarragon


In a sauté pan heat 1 oz (25 g) of butter with the oil, add the mushrooms and brown over a high heat. Add the shallot and heat for a few seconds. Add the tomatoes, wine and finally the meat glaze.

Off the heat, just before serving, finish the sauce by adding the rest of the butter and a sprinkling of chopped chervil and tarragon.