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Sauces

Chasseur Sauce

Servings: 4

Preparation time: approx. 35 minutes

Di culty: easy

Ingredients:

• 250 g shallots

• 350 g brown mushrooms

• 5 tbsp. oil

• 500 mL dry white wine

• 1 tsp. sweet paprika spice

• 10 g ﬂ our

• 400 mL mushroom stock

• 10 g cold butter

• 1 glass of Demi Glace (brown sauce)

• Clariﬁ ed butter

• 1 dash of brandy

• 100 mL cream

• Salt & pepper, cayenne pepper

• A little bit of clariﬁ ed butter for searing

Preparation:

Add the roughly chopped shallots to the steel jug of the ThermoBlend Elite and mince for 10

seconds on speed 6, then use the spatula to push them down. Clean the mushrooms, slice

them and put half of them in the jug. Add a little oil and simmer for 4 minutes at 80°C on speed

1. Add the white wine and let it simmer without the lid (do not close with the measuring cup!) on

speed 1 for another 2 minutes. Add the paprika, ﬂ our, stock and Demi Glace and cook for about

30 minutes at 90°C on speed 1. For this purpose, the lid must be closed again. Finally, add the

cold butter. Fry the other half of the mushrooms in a pan with clariﬁ ed butter, add the brandy

and then mix it in with the cooking fat and the cream to the chasseur sauce. Let it simmer for

another 5 minutes at 80°C on speed 1, season to taste. Fill into jars, close with lid and let cool on

the head for 2 minutes. When stored cool and dry, the sauce is good for about 2 weeks.