chasseur sauce

Chasseur (sauce)

Sauce chasseur, sometimes called hunter sauce, is a small or compound sauce in French cuisine that has a base of demi-glace or sauce espagnole. The sauce typically includes mushrooms, shallots, and white wine. It may also include tomato and be finished with fines herbes (parsley, chervil and tarragon). Chasseur is the French term for "hunter". The sauce was often served with venison and game birds.

According to tradition, Chasseur was created by Philippe de Mornay, who also is reputed to have invented Mornay sauce, Béchamel sauce, Lyonnaise sauce, and Porto sauce but it is more likely that it was created by François Pierre de la Varenne (1615-1678) who was chef to the court of Louis XIV (1643-1715) , during the time that Marquis Louis de Béchamel (1603–1703), a 17th century financier who held the honorary post of chief steward to Louis XIV (1643-1715), was there. It is believed that La Varenne named the sauce in his honour.

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