How To Make Hunter Sauce
Enlarge
How To Make Hunter Sauce
In this recipe, Paul Mulvenna-Pegrum makes a hunter, or chasseur, sauce to serve with chicken, pork or beef.
- Prep:
- 5m
- Cook:
- 10m
- Total:
- 15m
- Serves:
- 2
Ingredients
- 6 mushrooms, chopped
- 15 g butter
- 15 g olive oil
- shallots, diced
- 290 ml white wine
- 50 ml brandy
- 290 ml demiglace
- 150 ml chopped tomatoes
- 1 tsp parsley, chopped
Method
Heat the oil and butter in a pan and add the diced shallots and chopped mushrooms. Cook for a few minutes, until the shallots have softened and the mushrooms have browned.
Add the brandy, white wine and salt and pepper. Then add the demiglace and chopped tomatoes and stir through. Stir in the fresh chopped parsley and leave to simmer for 8 to 10 minutes.