- Chasseur (sauce)
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Sauce Chasseur, sometimes called hunter's sauce, is a small or compound brown sauce used in French cuisine. It is typically made using demi-glace and espagnole as a base, and often consists of mushrooms, shallots, and white wine. It may also include tomatoes and a finishing of fines herbes.[1] The name is derived from the French word for "hunter" alluding to the traditional pairings with venison, rabbit, wild fowl, and other game meats. Traditionally, upon returning from the hunt, the hunters would allegedly pick the mushrooms that they would subsequently use for their preparation.
Chasseur is thought to have been invented by Philippe de Mornay, who is also credited to have invented Mornay sauce, Béchamel, Sauce Lyonnaise, and Sauce Porto.[2]
See also
References
- ^ Larousse Gastronomique (1961), Crown Publishers. Original French edition: Librairie Larousse, Paris (1938)
- ^ History of Sauces
Brown sauces Brown sauce (meat stock based) • A1 Steak Sauce • Bordelaise sauce • Breton sauce • Chasseur (sauce) • Daddies • Demi-glace • Espagnole sauce • HP Sauce • Henry Bain sauce • OK Sauce • Rouennaise sauce • Sauce Africaine • Sauce Bourguignonne • Sauce Robert • Sauce charcutièreCategories:- Brown sauces
- French cuisine
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