''Sauce chasseur'', sometimes called "hunter's sauce", is a simple or compound

brown sauce Brown sauce is a condiment commonly served with food in the United Kingdom and Ireland, normally dark brown in colour. The taste is either tart or sweet with a peppery taste similar to that of Worcestershire sauce. Brown sauce is typically eate ...

used in

French cuisine French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the re ...

. It is typically made using

demi-glace Demi-glace (, 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word ''glace'', which, when used in reference to a sauce, means "icing" or "glaze." It is tradition ...

espagnole sauce Espagnole sauce () is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking. Escoffier popularized the recipe, and his version is still followed today.Escoffier (1903), ''Le Guide culinaire'', Editions ...

(among the five mother sauces) as a base, and often includes

mushrooms A mushroom or toadstool is the fleshy, spore-bearing Sporocarp (fungi), fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans. The standard for the na ...

and

shallot The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with ''Allium cepa'' (the common onion) in 2010, as the d ...

s. It may also include

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

es and a finishing of ''

fines herbes Fines herbes () designates an important combination of herbs that forms a mainstay of French cuisine. The canonical ''fines herbes'' of French ''haute cuisine'' comprise finely chopped parsley, chives, tarragon, and chervil. These are employed ...

''.''

Larousse Gastronomique ' () is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many ...

'' (1961), Crown Publishers. Original French edition: Librairie Larousse, Paris (1938)

History

The name is derived from the French word for "

hunter Hunting is the human activity, human practice of seeking, pursuing, capturing, or killing wildlife or feral animals. The most common reasons for humans to hunt are to harvest food (i.e. meat) and useful animal products (fur/hide (skin), hide, ...

", alluding to the traditional pairings with

venison Venison originally meant the meat of a game animal but now refers primarily to the meat of antlered ungulates such as elk or deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it is edible, ...

rabbit Rabbits, also known as bunnies or bunny rabbits, are small mammals in the family Leporidae (which also contains the hares) of the order Lagomorpha (which also contains the pikas). ''Oryctolagus cuniculus'' includes the European rabbit speci ...

, wild

fowl Fowl are birds belonging to one of two biological orders, namely the gamefowl or landfowl (Galliformes) and the waterfowl (Anseriformes). Anatomical and molecular similarities suggest these two groups are close evolutionary relatives; together ...

, and other game meats. Traditionally, while returning from the hunt, the hunters would pick the mushrooms that they would subsequently use for their preparation. ''Chasseur'' is thought to have been invented by

Philippe de Mornay Philippe de Mornay (5 November 1549 – 11 November 1623), seigneur du Plessis Marly, usually known as Du-Plessis-Mornay or Mornay Du Plessis, was a French Protestant writer and member of the anti-monarchist '' Monarchomaques''. Biography H ...

, who is also credited with inventing

Mornay sauce A Mornay sauce is a béchamel sauce with shredded or grated cheese added. Some variations use different combinations of Gruyère, Emmental cheese, white cheddar or even Parmesan cheese. A Mornay sauce made with cheddar is commonly used to make ...

, Béchamel,

sauce Lyonnaise Sauce lyonnaise is a compound or small French sauce of demi-glace, white wine, vinegar and onions served with small cuts of meat principally for left-overs.''Larousse Gastronomique'' (1961), Crown Publishers(''Translated from the French, Librair ...

, and sauce

Porto Porto or Oporto () is the second-largest city in Portugal, the capital of the Porto District, and one of the Iberian Peninsula's major urban areas. Porto city proper, which is the entire municipality of Porto, is small compared to its metropol ...

.History of Sauces
/ref>

References

Brown sauces French sauces Wild game dishes {{France-cuisine-stub

History

See also

References