Chasseur (sauce)

The hunters sauce ( sauce chasseur ) is a vigorous mushroom sauce of the classic kitchen. It is served with roast beef, game or chips.

Preparation

To prepare mushrooms and shallots are sautéed in butter, filled with white wine and einreduziert, then cooked with demi-glace and topped with butter and parsley. In a variant of Auguste Escoffier find essentially additionally Liqueur brandy and tomato sauce use.

Variants, Industrial Products

An additionally spiced with garlic sauce called hunters sauce Marengo. As a further variant hunters sauce is also prepared with cream, giving her a lighter color and a different flavor.

The hunters sauce is similar to gypsy sauce to the general public today mostly known only in a greatly simplified and modified version, since they mainly offered as partially or ready to eat industrially produced convenience product at food stalls, canteens or other simple dining establishments to chips, burgers or fries will.

See also: Hunter's escalope

Documents

  • Richard Hering, Walter Bickel (ed.): Encyclopedia of herring kitchen. 18th revised edition. Fachbuchverlag Dr. Pan Mountain, & Co., Giessen 1978, ISBN 3-8057-0218-3, pp. 49, 51
  • Auguste Escoffier: A Guide to Modern Cooking. Reprint of the English edition of 1907, Cambridge University Press, Cambridge, 2013, ISBN 1-108-06350-0, page 25
  • Sauce
  • Mushroom
Venison Reduction (cooking) Brännvin Cantina
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