Equipment
Ingredients
Aromatics and Base
- 30 g unsalted butter, divided
- 250 g cremini mushrooms, cleaned and sliced
- 1 shallot, finely minced
- 1 garlic, minced
- 15 g all-purpose flour
Liquids and Seasonings
- 15 g tomato paste
- 100 g canned crushed tomatoes, with juices
- 60 ml dry white wine
- 250 ml beef broth
- 2 g fresh thyme, leaves only, chopped
- 5 g fresh parsley, finely chopped
- kosher salt
- black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 80 kcal
- Protein
- 3 g
- Carbohydrates
- 7 g
- Fat
- 4 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 325 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 11 mg
- Potassium
- 328 mg
- Calcium
- 25 mg
- Iron
- 0.8 mg
- Magnesium
- 13 mg
- Phosphorus
- 74 mg
- Zinc
- 0.6 mg
- Vitamin A
- 41 mcg
- Vitamin C
- 4 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.22 mg
- Niacin
- 2.0 mg
- Folate
- 15 mcg
- Water
- 97 g
- Alcohol
- 1 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Melt 20g of the butter in a sauté pan over medium-high heat (190°C/375°F).
Add the sliced mushrooms in a single layer. Cook without stirring for 2 minutes to develop a sear, then toss and continue cooking until deep golden brown and their liquid has evaporated.
Reduce heat to medium. Add the minced shallot and garlic. Cook, stirring constantly, until the shallots are softened and translucent.
Sprinkle the flour over the mushroom mixture and stir in the tomato paste. Cook for one minute to remove the raw flour flavor and lightly caramelize the tomato paste.
Pour in the dry white wine to deglaze the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom. Let the wine simmer until it has almost completely evaporated.
Slowly whisk in the beef broth to prevent lumps from forming. Add the canned crushed tomatoes and fresh thyme. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Simmer until the sauce is reduced, thick, and coats the back of a spoon.
Remove the pan from the heat. Stir in the remaining 10g of cold butter and the chopped parsley until the butter is fully melted and emulsified into the sauce. Season with salt and black pepper to taste.
Chef's Notes
- For the deepest flavor, do not crowd the mushrooms in the pan. They need space to sear and caramelize rather than steam.
- A high-quality, dry white wine like Sauvignon Blanc or unoaked Chardonnay provides the necessary acidic balance to cut through the rich beef broth.
- Mounting the finished sauce with a small extra knob of cold butter off the heat (monter au beurre) gives it a beautiful, restaurant-quality gloss and velvety mouthfeel.
- If using store-bought beef broth, opt for a low-sodium variety. As the sauce reduces, the salt concentration increases significantly, which can easily ruin the balance of the final dish.
- This sauce pairs exceptionally well with a reverse-seared steak, roasted chicken, or even poured over a bed of buttery egg noodles for a rustic vegetarian-friendly option.
Storage
Refrigerator: 4 days — Store in an airtight container. The sauce may thicken when chilled; thin with a splash of broth when reheating.
Freezer: 3 months — Freeze in ice cube trays for easy portioning.
Reheating: Warm gently in a saucepan over low heat, whisking constantly until smooth.
Troubleshooting
Sauce is too thin and watery
Cause: The sauce was not reduced for long enough, or heat was too low during simmering
Fix: Continue simmering for an additional 5-10 minutes. If still thin, whisk together 5g of cornstarch with 5ml of cold water, stir into the simmering sauce, and cook for 1 minute.
Prevention: Ensure the liquid comes to a proper simmer and give it adequate time to evaporate
Sauce tastes bitter or scorched
Cause: The garlic, tomato paste, or browned bits on the bottom of the pan burned during sautéing
Fix: Add a pinch of sugar or a small splash of heavy cream to round out the harsh flavors, though heavily burnt sauce cannot be fixed.
Prevention: Monitor the heat carefully when sautéing aromatics and deglaze immediately if the pan gets too dark
Sauce has lumps of flour
Cause: The broth was poured in too quickly without sufficient whisking, or the flour was not cooked properly
Fix: Pour the sauce through a fine mesh strainer to remove the lumps, then return to the pan.
Prevention: Stir the flour thoroughly into the fat to create a paste (roux), and pour the broth in slowly while whisking constantly
Cultural Context
Sauce Chasseur translates to hunter sauce in French, originating as a rustic accompaniment to game meats like venison, rabbit, and wild fowl brought back from the hunt. Classic French culinary tradition formalized the recipe in the 19th century, incorporating it into the mother sauce system as a derivative of demi-glace. Today, it remains a beloved staple in bistros worldwide, transforming simple poultry or beef dishes into hearty, sophisticated meals.
