Menu
  1. Home
  2. Inspiring food service recipes for Australia
  3. Chasseur Sauce
  1. Inspiring food service recipes for Australia

Chasseur Sauce

Chasseur Sauce – Recipe

Made with a demi glace base, Chasseur is a classic French brown sauce traditionally paired with venison and other game, but also pairs beautifully with poultry and is the sauce used for Chicken Chasseur.

...

Ingredients per serve

−
+

What you need

Made with a demi glace base, Chasseur is a classic French brown sauce traditionally paired with venison and other game, but also pairs beautifully with poultry and is the sauce used for Chicken Chasseur.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Vegetables

    • Heat some oil in a pan and lightly sauté the onions without colouring.
    • Add the mushrooms and cook until browned.

  3. Concasse

    • Remove the tomato stems and score. Place the tomatoes in boiling water until the skins begin to split.
    • Immediately transfer the tomatoes to ice-cold water to stop further cooking. Then peel away the tomato skins.
    • Slice the tomatoes into quarters and remove seeds. Then dice and set aside.

  4. Demi Glace

    • Whisk KNORR Demi Glace into hot water (1 l per 10 serves). Bring to a boil while stirring continuously.
    • Reduce heat and simmer for another 2 minutes.

  5. To Finish

    • Add the vegetables, concasse, and chopped parsley to the demi glace.
    • As a final touch, stir in the butter to give the sauce an extra gloss and richness.
    • Remove from heat and keep hot to serve.
Home
Home
Products
Products
Recipes
Recipes
Chef Inspiration
Inspiration
Menu
Menu