Sauce Chasseur

If you’re on the hunt for a classic French sauce that brings savory, rich flavors with just the right hint of earthiness, look no further than Sauce Chasseur. Known as “hunter’s sauce,” this versatile companion to meats has a glorious blend of mushrooms, herbs, and a splash of wine that will make any dish sing.

Tags / Categories

• Flavor Profile: Savory, earthy, herbal, slightly tangy
• Main Ingredients: Mushrooms, shallots, white wine, demi-glace
• Region: French Cuisine
• Usage: Classic sauce for game meats, poultry, beef, and pork

Quick Info Box

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Difficulty Level: Intermediate
• Yield: About 1 1/2 cups (serves 4)

Ingredients List

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small shallot, finely chopped
• 1 clove garlic, minced (optional but recommended)
• 8 ounces cremini or button mushrooms, sliced
• 1/2 cup dry white wine (like Sauvignon Blanc or Chardonnay)
• 1 cup demi-glace (store-bought or homemade; see notes below)
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Instructions

1. Heat the butter and oil: In a medium skillet over medium heat, melt the butter with the olive oil. This combo helps prevent the butter from burning and gives a beautiful flavor base.
2. Sauté aromatics: Add the chopped shallot and garlic (if using). Cook gently for about 2 minutes until fragrant and translucent but not browned — your kitchen will smell amazing right about now.
3. Cook the mushrooms: Toss in the sliced mushrooms and thyme. Stir occasionally, cooking for about 6–8 minutes, until the mushrooms release their moisture and start to brown slightly. Don’t stress if it’s a little chunky — that’s the charm!
4. Deglaze with wine: Pour in the white wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Let it simmer and reduce by half, usually around 5 minutes. This concentrates the flavors nicely.
5. Add demi-glace and mustard: Stir in the demi-glace and Dijon mustard. Let the sauce simmer gently for another 5 minutes, stirring occasionally, until it thickens to a luscious consistency. Taste, then adjust with salt and pepper.
6. Finish with fresh parsley: Sprinkle in the chopped parsley and give it a final stir. If you like it a bit more herbal, add an extra teaspoon of thyme or parsley.
7. Serve warm: Spoon over your favorite meats, and enjoy!

Serving Suggestions

Sauce Chasseur is a dream with:

• Roasted or pan-seared chicken breasts
• Grilled pork chops
• Seared steaks or filet mignon
• Game meats like venison or rabbit
• Even drizzled over roasted root vegetables to add a savory twist

It’s the perfect finishing touch to elevate simple dishes into restaurant-quality meals.

Origin & History

The name Chasseur means “hunter” in French, pointing to the sauce’s traditional ties to game hunting. Originating from classical French cuisine, this sauce was crafted as the perfect companion to wild game meats, making use of ingredients hunters often had on hand — mushrooms plucked from the forest and wine from regional vineyards. Over time, it became a beloved sauce not just for game but for a wide range of meats. It’s rich yet surprisingly approachable, embodying rustic elegance.

Variations & Substitutions

• Mushrooms: Swap cremini for shiitake, porcini, or a mix of wild mushrooms for deeper earthiness.
• Demi-glace substitute: Use beef or chicken stock with a splash of soy sauce or Worcestershire sauce if you don’t have demi-glace.
• Wine alternatives: Dry white vermouth or dry sherry can be used; for non-alcoholic options, try white grape juice combined with a bit of lemon juice.
• Make it dairy-free: Replace butter with a neutral oil or vegan butter.
• Herbs and twists: Add a splash of brandy for extra depth or swap parsley and thyme for tarragon for a slightly different herbal note.

Storage & Make-Ahead Tips

Sauce Chasseur keeps well in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently over low heat to avoid breaking the sauce. If it looks too thick, whisk in a splash of stock or water. You can freeze it for up to 2 months — just thaw overnight in the fridge before reheating. Pro tip: make a big batch and keep it handy for busy weeknight dinners.

Nutritional Information (per 1/4 cup serving)

• Calories: ~70
• Fat: 5g (mostly from butter and oil)
• Protein: 1g
• Carbohydrates: 3g
• Fiber: 0.5g
• Sugar: 1g

Related Sauces / Try Next

• Sauce Bordelaise – A rich red wine reduction with shallots and bone marrow.
• Sauce Béarnaise – A creamy, tangy butter sauce with herbs.
• Sauce Demi-Glace – The foundational rich brown sauce behind many French classics.

FAQ

Can I make Sauce Chasseur without wine?

Absolutely! Replace white wine with extra stock and a splash of lemon juice or vinegar for acidity. This keeps the sauce flavorful without the alcohol.

What is demi-glace, and can I make it at home?

Demi-glace is a rich, concentrated brown sauce made by reducing brown stock and espagnole sauce. It takes time but can be prepared in advance or bought ready-made. For a shortcut, use quality beef or veal stock reduced with a bit of tomato paste and aromatics.

Can I use fresh herbs other than parsley and thyme?

Yes! Tarragon, rosemary, or sage make wonderful variations depending on your meal. Just add fresh herbs at the end of cooking to keep their brightness.

In the world of French sauces, Sauce Chasseur stands out for its rich layers and comforting earthiness. Whether you’re dressing up a humble chicken breast or complementing a gamey venison roast, this sauce brings that little extra touch of finesse. Enjoy diving into this classic—you might find it becoming your kitchen’s go-to secret weapon.