Chasseur (sauce)

Jägerschnitzel – a cutlet served with chasseur sauce, accompanied by spätzle

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 an espagnole sauce (which is one of the five mother sauces) as a base, and often includes mushrooms and shallots. It may also include tomatoes and a finishing of fines herbes.^[1]

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.^[2]

References[]

^ Larousse Gastronomique (1961), Crown Publishers. Original French edition: Librairie Larousse, Paris (1938)
^ History of Sauces

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[larousse-1] Larousse Gastronomique (1961), Crown Publishers. Original French edition: Librairie Larousse, Paris (1938)

[2] History of Sauces

[1]

[2]

v t Brown sauces
Meat-based	Bordelaise sauce Breton sauce Chasseur sauce Chaudfroid sauce Demi-glace Espagnole sauce Rouennaise sauce Sauce africaine Sauce bourguignonne Sauce Robert Sauce charcutière
Vinegar-based	British brown sauce Daddies HP Sauce OK Sauce Steak sauce A.1. Sauce Henry Bain sauce

Chasseur (sauce)

History[]

See also[]

References[]