Sauce Chasseur – Hunter Sauce

This light and at the same time piquant, spicy sauce is quickly prepared and goes very well with poultry and veal.

Clean the mushrooms with a wet dish and cut them into thin slices. Heat half the butter in a shallow saucepan, add the finely sliced mushrooms and sauté over medium heat for 1 minute. Add the shallots and sauté for 1 minute, do not let them brown.

Place the mushroom and shallot mixture in a fine-mesh strainer to drain the butter.

Then return the mixture to the saucepan, pour in the wine and reduce the liquid by half over medium heat. Add the veal stock and simmer gently for 10 to 15 min until the sauce is slightly creamy and clings to the back of a spoon.

Remove the saucepan from the heat and fold in the remaining butter and the chopped kitchen herbs. Season the sauce with salt and freshly ground pepper to taste.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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