You can easily make a delicious version of the well-known chasseur sauce yourself, rather than resorting to a ready-made version. A flavoursome sauce with mushrooms, bacon and more. A perfect partner to your favourite cut of meat!
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Clean the mushrooms with a brush or kitchen paper. Cut the mushrooms into thin slices.
Peel the shallots and finely chop.
Heat a dash of olive oil in a large frying pan and sauté half of the mushrooms until they are nicely browned. Then add the other half of the mushrooms and cook until all the mushrooms are evenly browned.
If you fry all the mushrooms at the same time, they will not brown well, which will make them less tasty. Season the mushrooms with salt and pepper and set aside.
Heat 2 tablespoons of butter in a saucepan and fry the bacon, along with the finely chopped shallots. After a few minutes, add a tablespoon of flour and cook briefly. You have now made a roux.
Slowly add the red wine and stir with a whisk. Add the beef stock along with the ketchup, bay leaves and oregano and bring to the boil.
Add the cooked mushrooms to the sauce and let it thicken gently over low heat.
Season the sauce with salt and pepper, remove the bay leaves and serve immediately with, for example, a beef roulade, a cut of pork, or a schnitzel. Enjoy your meal≠
What does chasseur sauce taste like?
Chasseur sauce has a fairly strong taste, use smoked bacon if you want an even more powerful sauce. It's a pretty simple brown sauce.
Which vegetables go well with chasseur sauce?
Hot vegetables are best with chasseur sauce, such as green beans, broccoli, Brussels sprouts or cauliflower.
How long can you keep chasseur sauce?
This sauce can be stored in the refrigerator for up to 3 days in a tightly sealed container. You can also freeze this saucet for up to 3 months.
What are other names for chasseur sauce?
Although the familiar name chasseur sauce comes directly from the French “sauce chasseur”, it is sometimes called “hunter's sauce” in English, and is known as “jägersaus” in German.