Ingredientes para Chasseur Sauce
- 2 tablespoons butter
- Cremini Mushrooms
- 1 cup finely chopped shallots
- 1 cup dry red wine (Cabernet Sauvignon or Merlot recommended)
- 2 tablespoons brandy (optional)
- Veal Demi Glace
- 1/4 cup chopped fresh tomatoes
- 2 tablespoons chopped fresh parsley
- Salt And Pepper
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Como fazer Chasseur Sauce
- Melt 2 tablespoons of butter in a heavy-bottomed saucepan over medium heat.
- Add 1 cup of finely chopped shallots and 8 ounces of sliced cremini mushrooms. Sauté for 5-7 minutes, or until the shallots are translucent and the mushrooms have released their moisture and are softened. Ensure the butter is fully absorbed.
- Pour in 1 cup of dry red wine (like Cabernet Sauvignon or Merlot), scraping up any browned bits from the bottom of the pan. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the sauce has reduced by half and slightly thickened.
- Add 2 tablespoons of brandy (optional, but highly recommended!). Carefully ignite with a long match or kitchen torch to flambé (if comfortable doing so; otherwise, simply stir in).
- Stir in 1 cup of high-quality veal demi-glace. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, to allow the flavors to meld.
- Stir in 2 tablespoons of chopped fresh parsley and 1/4 cup of chopped fresh tomatoes. Cook for 1-2 minutes more.
- Season generously with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
7g
Fat
24g
Carbs
2g