Chasseur Sauce

Prep Time : 10 minutes
Cook Time : 10 minutes
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Serves Approximately 8 oz

1 Tbs butter
2 Tbs chopped shallots
2 oz coarsely chopped button mushrooms
2 oz coarsely chopped cremini mushrooms
3 fl oz cognac
4 oz Glace de Veau Roasted Veal Stock Reduction
1 Tbs chopped fresh tarragon
1 Tbs chopped fresh parsley
1 bay leaf
1/4 cup heavy whipping cream
Salt and pepper, to taste

  1. Sweat shallots in butter in a heavy saucepan. Add mushrooms and continue to sweat.
  2. Flame cognac; add to mushroom mixture.
  3. Stir in Glace de Veau Roasted Veal tarragon, parsley and bay leaf. Simmer for 5 minutes.
  4. Stir in heavy whipping cream. Season to taste with salt and pepper. Remove bay leaf.


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