Recipe courtesy of The Art Institute of Chicago

Chasseur Sauce

  • Yield: 1 quart
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min


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


  1. 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.

Let's Get Cooking!

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