Chasseur Sauce: Classic Hunter's Sauce
Rich French hunter's sauce combining sautéed mushrooms, bacon, and shallots in a red wine and beef stock base, thickened with a roux and finished with ketchup and herbs. Traditionally served with beef, pork, or schnitzel for elegant weeknight dinners.
Ingredients
- 9 oz mushrooms, cleaned and thinly sliced
- 5 ½ oz bacon
- 2 shallots, peeled and finely chopped
- 2 tablespoons butter
- 1 tablespoon flour
- 2 bay leaves
- 14 tbsp red wine
- 1 teaspoon oregano
- 14 tbsp beef stock
- 2 tablespoons ketchup
- olive oil, a dash
- salt(optional)
- pepper(optional)
Instructions
- 1
Clean mushrooms with brush or kitchen paper and slice thinly.
- 2
Peel and finely chop shallots.
- 3
Heat olive oil in large frying pan and sauté half the mushrooms until browned, then add remaining mushrooms and cook until all evenly browned.
- 4
Season mushrooms with salt and pepper, set aside.
- 5
Heat butter in saucepan and fry bacon with shallots.
- 6
Add flour and cook briefly to form a roux.
- 7
Slowly add red wine while stirring with whisk.
- 8
Add beef stock, ketchup, bay leaves, and oregano, bring to boil.
- 9
Add cooked mushrooms to sauce and simmer gently over low heat until thickened.
- 10
Season with salt and pepper, remove bay leaves, serve immediately.
Tips
Sauté mushrooms in batches to ensure proper browning and better flavor.
Whisk red wine slowly into roux to prevent lumps from forming.
Simmer sauce gently over low heat to allow it to thicken evenly.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently over low heat, adding stock if thickening too much.
Prepare sauce completely through step 9, cool and refrigerate. Reheat before serving.
Serve immediately over beef roulade, pork cut, or schnitzel.
Common Mistakes
Fry all mushrooms at once to avoid uneven browning and reduced flavor.
Add red wine too quickly to roux to avoid lumps forming in sauce.
Use high heat during simmering to avoid sauce breaking or becoming too thick.