Recipe courtesy of The Art Institute of Chicago
Chasseur Sauce
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 1 quart
Ingredients
1 cup white wine
6 ounces mushrooms, sliced
2 ounces shallots, minced
2 ounces butter
1 quart demi-glace
8 ounces tomatoes, diced
2 teaspoons parsley, chopped
Directions
- Place white wine in a saucepan over medium-low heat and reduce by 3/4. Add the mushrooms, shallots, butter and demi-glace. Add the tomatoes and simmer for 5 minutes. Add parsley and serve over your meat of choice.
