Ingredients for Hunter's Sauce Sauce Chasseur
- Mushroom
- 1 (14.5 ounce) can diced tomatoes (undrained)
- 2 tablespoons butter
- Shallot
- Salt & Freshly Ground Black Pepper
- Dry White Wine
- 1 cup beef broth
- Fresh Tarragon
- 1 tablespoon cornstarch
- 2 tablespoons cold water
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How to Make Hunter's Sauce Sauce Chasseur
- Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add 1 pound of sliced cremini mushrooms, 1/2 cup finely chopped shallots, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 10-12 minutes, stirring occasionally, until mushrooms are softened and browned.
- Pour in 1/2 cup dry red wine (such as Burgundy) and bring to a simmer over medium-high heat. Cook for 2-3 minutes, allowing the wine to reduce slightly.
- Stir in 1 (14.5 ounce) can of diced tomatoes (undrained), 1 cup of beef broth, and 1 tablespoon of fresh tarragon, chopped.
- Reduce heat to low, simmer for 5 minutes, stirring occasionally, to allow flavors to meld.
- In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water until smooth.
- Slowly whisk the cornstarch slurry into the sauce. Cook for 1-2 minutes, or until the sauce has thickened to your desired consistency.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
5g
Fat
9g
Carbs
1g
