Chasseur Sauce



Button mushrooms                                             150 g

Butter                                                                  50 g

Shallots                                                               25 g

Demi glace                                                          500 ml

Tomato                                                                150 g

Parsley                                                                5 g

Tarragon                                                              5 g

Dry white wine                                                   125 ml



  1. Slice the mushrooms, peel and roughly chop the shallots and cut the tomatoes into concasse.
  2. Melt the butter in a saucepan, add the chopped shallots and cook them for 3 minutes without colouring.
  3. Add the sliced mushrooms, cover with a lid, cook for a further 3 minutes.
  4. Strain off any excess fat, add the white wine and reduce by half.
  5. Add the concasse of tomato and demi glace and simmer for 10 minutes.
  6. Adjust the seasoning and consistency and add the chopped parsley and tarragon.


  1. This sauce is usually served with fried steaks, chops and rosettes etc.
  2. It is also used for chicken dishes, eg “Chicken saute chasseur”, in which case substitute jus lie for demi-glace.