Equipment
Ingredients
Aromatics & Mushrooms
- 30 g unsalted butter, divided
- 15 ml olive oil
- 250 g cremini or button mushrooms, cleaned and thinly sliced
- 40 g shallots, finely minced
- 5 g garlic, minced
Liquids & Base
- 10 g all-purpose flour
- 120 ml dry white wine
- 400 ml beef stock
- 15 g tomato paste
- 60 g canned crushed tomatoes
Seasoning & Finish
- 5 g fresh tarragon, chopped
- 10 g fresh parsley, chopped
- salt
- black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 139 kcal
- Protein
- 6 g
- Carbohydrates
- 8 g
- Fat
- 7 g
- Fiber
- 1 g
- Sugar
- 3 g
- Sodium
- 684 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 11 mg
- Potassium
- 591 mg
- Calcium
- 42 mg
- Iron
- 1.4 mg
- Magnesium
- 20 mg
- Phosphorus
- 64 mg
- Zinc
- 0.4 mg
- Vitamin A
- 51 mcg
- Vitamin C
- 5 mg
- Vitamin E
- 0.5 mg
- Vitamin K
- 30 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 5 mcg
- Water
- 10 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat the olive oil and half the butter (15g) in a large sauté pan over medium-high heat. Once the butter foams, add the sliced mushrooms. Sauté undisturbed for 3-4 minutes until golden brown, then toss and cook for another 2 minutes.
Reduce heat to medium. Add minced shallots and cook for 2 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant. If using flour for thickening, sprinkle it over the vegetables now and stir for 1 minute to cook off the raw taste.
Deglaze the pan with dry white wine, scraping the bottom of the pan with a wooden spoon to release any browned bits (fond). Simmer rapidly until the wine is reduced by half.
Stir in the tomato paste, canned crushed tomatoes, and beef stock. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 10-15 minutes until the sauce thickens and coats the back of a spoon.
Remove the pan from heat. Stir in the remaining cold butter (15g), fresh tarragon, and parsley. Season with salt and generous amounts of black pepper to taste. Serve immediately over roasted meats.
Chef's Notes
- For a true restaurant-quality sheen, the 'monter au beurre' step (adding cold butter at the end) is essential. It emulsifies the sauce and adds a velvety mouthfeel.
- If you have access to Demi-Glace, substitute half of the beef stock with it for an incredibly deep, rich flavor profile.
- A splash of Cognac or Brandy added alongside the white wine adds a classic, sophisticated depth.
- While button mushrooms are standard, a mix of Chanterelles or Porcini mushrooms will elevate this dish to a luxury level.
- This sauce pairs exceptionally well with filet mignon, roast chicken, or veal chops.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavor deepens overnight.
Freezer: 3 months — Texture may separate slightly upon thawing; whisk vigorously while reheating.
Reheating: Gently warm in a saucepan over low heat. Add a splash of water if too thick.
Troubleshooting
Sauce is thin and watery
Cause: Insufficient reduction time or stock lacked natural gelatin
Fix: Simmer for an additional 5-10 minutes, or mix 1 tsp cornstarch with water and whisk in
Prevention: Use high-quality stock and ensure wine reduces by half before adding stock
Sauce tastes bitter
Cause: Garlic or flour was burned during the sauté step
Fix: Add a pinch of sugar or a small splash of cream to mask bitterness, but severe burning cannot be fixed
Prevention: Add garlic only for the last 30 seconds; keep heat moderate
Cultural Context
Sauce Chasseur, translating to 'Hunter's Sauce', is a pillar of French cuisine originally designed to accompany game meats like venison, rabbit, or wild fowl gathered from the hunt. Its characteristic use of mushrooms and herbs was meant to mimic the aromas of the forest floor.
