How Do You Make Brown French Sauce With Mushrooms & Wine?
Chasseur sauce is a variation of the classic French brown sauce. Originally modified to incorporate the tastes and textures of mushrooms and wine, modern versions also regularly include tomato, onion and herbs such as parsley, thyme or tarragon. Chasseur is the French word for “hunter” as this sauce has long been served with game meats such as venison and quail. Make a demi-glace. Melt 1 cup of butter in a large skillet. Add one chopped onion, two stalks of sliced celery and one chopped carrot and saute over medium heat until the onions are golden brown. Lower the heat and sprinkle the flour over the vegetable mixture. Add 2 tablespoons of tomato paste and stir until well blended. Add 1½ quarts of beef stock, pouring the stock in a steady stream and stirring constantly. Stir 2 tablespoon of Madeira and then add two bay leaves, 2 teaspoons of chopped parsley, 1 teaspoon of whole black peppercorns and ½ teaspoon of dried thyme. Leave the sauce uncovered, stirring occasionally, and allow
