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

or espagnole sauce (among the five mother sauces) as a base, and often includes mushrooms and shallots. 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''.'' Larousse Gastronomique'' (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, in ...

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, 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, who is also credited with inventing Mornay sauce, 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
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References

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

History

See also

References