Sauce Chasseur Recipe: How to Make French Hunter's Sauce

Sauce chasseur, also known as chasseur sauce or hunter's sauce, is a rich brown sauce made with wine and mushrooms. Its name comes from the French word chasseur, which means “huntsmen,” a reference to its origins as a sauce for wild game. Dishes served with sauce chasseur often include chasseur in the name, such as chicken chasseur.

In traditional French cookery, sauce chasseur is one of several brunes (brown sauces) that uses a base of demi-glace or sauce espagnole, a mother sauce made by reducing meat stock until very thick. Modern versions of sauce chasseur often use cornstarch, all-purpose flour, heavy cream, and/or tomato paste as thickening agents, or opt for a lighter sauce made with beef stock.

You don't need to hunt wild game to enjoy sauce chasseur. Classic serving options include:

1. 1. Chicken chasseur: Sauce chasseur is often served with sautéed chicken. Sauté the chicken in a large skillet and use the fond (the brown bits left behind in the pan) to add flavor to your sauce.
2. 2. Jägerschnitzel: This German dish consists of schnitzel topped with sauce chasseur and is traditionally served with späetzle noodles.
3. 3. Omelet: Turn a classic French omelet aux fines herbes into a hearty meal by topping it with some sauce chasseur.