Famous Recipes - Hunter's Sauce

Hunter's Sauce (Sauce Chasseur)

2 Tbs (30 ml) butter 1 shallot, finely chopped 1 cup (250 ml) sliced mushrooms 1/4 cup (60 ml) dry white wine 2 Tbs (30 ml) brandy 1 cup (250 ml) quick brown sauce (see below) 1/2 cup (125 ml) tomato puree 1 Tbs (15 ml) chopped fresh parsley, chervil, or chives 1 tsp (5 ml) chopped fresh tarragon (optional) 2 Tbs (30 ml) additional butter (optional) Salt and freshly ground pepper to taste

Heat the butter in a saucepan over moderate heat and saute the shallot until lightly browned, about 10 minutes. Add the wine and brandy and cook until reduced by half. Add the brown sauce and tomato puree and cook, stirring occasionally, for 5 minutes. Immediately before serving stir in the chopped herbs, optional butter, and adjust the seasoning with salt and pepper. Makes about 2 cups (500 ml).

Quick Brown Sauce

1 Tbs (15 ml) vegetable oil 6 Tbs (90 ml) butter 2 large red onions, finely chopped 2 Tbs (30 ml) sugar 1 cup (250 ml) dry red wine 6 cups (1.5 L) beef stock 1/2 oz (14 g) dried mushrooms, pulverized in a blender or spice grinder 1/2 tsp (2 ml) dried thyme 1/4 cup (60 ml) all-purpose flour Salt and freshly ground pepper to taste

Heat the vegetable oil and half the butter in a large heavy skillet over high heat and saute the onion until well browned, about 5 minutes. Stir in the sugar and cook until the sugar is dark brown and begins to smell burned. Stir in the red wine, beef stock, mushroom powder, and thyme. Bring to a boil and cook for 3 to 4 minutes. Strain through a fine-mesh strainer and set aside. Heat the remaining butter in the same skillet over moderate heat and stir in the flour. Cook, stirring frequently, until medium brown - about the color of a paper shopping bag. Add the strained stock back to the skillet, stirring to dissolve the flour mixture. Bring to a boil and cook, stirring frequently, until it's the consistency of heavy cream, about 8 minutes. Adjust the seasoning with salt and pepper and strain again if desired. Makes about 4 cups (1 L).

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