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How To Make Hunter Sauce

How To Make Hunter Sauce

In this recipe, Paul Mulvenna-Pegrum makes a hunter, or chasseur, sauce to serve with chicken, pork or beef.

INGREDIENTS

View Ingredients In:

RECIPE

Serves
2
Prep =
5m
Cook =
10m
Total =
15m

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.