Sauce Chasseur

This sauce is a very heavy sauce that works well with meat dishes and has a great assortment of spices and herbs to give it a perfect taste to compliment many dishes.

Ingredients:
              Clarified butter as needed
              2 ounces shallots peeled, diced brunoise
              4 ounces mushrooms, sliced 1/4 inch
              4 ounces dry white wine, reduced
              2 tablespoons fresh parsley, stemmed, chopped
              1/2 teaspoon dry chervil leaves
              1/2 teaspoon dry tarragon leaves
              1 1/2 pint demi-glace
              4 ounces tomato or concasse
              Salt to taste
              Black pepper to taste

1. Gather all ingredients and equipment

2.  Heat a small amount of butter in saute pan, and saute shallots and mushrooms until softened

3. Add the wine and reduce the mixture by half

4. Add the herbs to the reduction with the demi-glace and tomato sauce. Heat to a boil; reduce the heat and simmer until quality factors of sauce are achieved. Depouille.

picture from recettes.aujourdhui.com