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Sauce Chasseur

"Chasseur" means "hunter" in French, and this classic sauce traditionally made with wild mushrooms is a tribute to the mushroom hunter, as well as the perfect complement for wild game. Its deep, savory flavor, accented with tomato, white wine, brandy, and fresh herbs also makes it just the right sauce for sautéed chicken, or any roast poultry, beef, pork, veal, or vegetables.


  • 2 tablespoons Graisse de Canard Gold® (or 1 tablespoon each unsalted butter and olive oil)
  • 8 ounces mushrooms, sliced (about 1 1/2 cups)
  • 1 small shallot, minced
  • 1 small clove garlic, minced
  • 1 1/2 cups diced tomatoes (1 1/2 medium or 1 large)
  • 1/2 cup plus 2 tablespoons dry white wine
  • 2 tablespoons brandy
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon chopped fresh tarragon
  • 1 1/2 ounces Demi-Glace Gold® (or Demi-Glace de Veau Gold®, Jus de Poulet Lié Gold®, or Veggie-Glace Gold®) dissolved in 3/4 cup hot water
  • Salt and ground black pepper
  • 1 tablespoon chilled unsalted butter (optional)


  1. Heat the Graisse de Canard Gold® in a medium saucepan over medium heat.  Add the mushrooms and sauté until they are lightly browned.
  2. Add the shallot and garlic and sauté until they are  softened, 1 minute.
  3. Add the tomatoes, wine, and brandy, and bring the mixture to a boil.  Reduce the heat and simmer until the liquid has almost evaporated, about 10 minutes. (The tomatoes will disintegrate into a paste.)
  4. Whisk in the reconstituted Demi-Glace Gold® and the herbs, bring the sauce to a simmer, and cook until it reduces slightly, 5-10 minutes.
  5. Season to taste with salt and pepper, and whisk in the cold butter to finish the sauce if you wish.
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Classic French Stocks and Sauces