Sauce Chasseur
Sauce chasseur, sometimes called hunter's sauce, is a simple or compound brown sauce used in French cuisine.
It is typically made using demi-glace or espagnole sauce (among the five mother sauces) as a base, and often includes mushrooms and shallots. It may also include tomatoes and a finishing of fines herbes.
History
The name is derived from the French word for "hunter", alluding to the traditional pairings with venison, rabbit, wild fowl, and other game meats. Traditionally, while returning from the hunt, the hunters would pick the mushrooms that they would subsequently use for their preparation.[citation needed]
Chasseur is thought to have been invented by Philippe de Mornay, who is also credited with inventing Mornay sauce, Béchamel, sauce Lyonnaise, and sauce Porto.
See also
References
This article uses material from the Wikipedia English article Chasseur (sauce), which is released under the Creative Commons Attribution-ShareAlike 3.0 license ("CC BY-SA 3.0"); additional terms may apply (view authors). Content is available under CC BY-SA 4.0 unless otherwise noted. Images, videos and audio are available under their respective licenses.
®Wikipedia is a registered trademark of the Wiki Foundation, Inc. Wiki English (DUHOCTRUNGQUOC.VN) is an independent company and has no affiliation with Wiki Foundation.