Chasseur Sauce
A French classic sauce, perfect for steak or poultry. Add to your menu to elevate your Western sauce menu.

Ingredients
Chasseur Sauce
Calculate Dish Cost
Basic sauce

For the Concasse
Aromatic
Seasoning & Assembly

Basic sauce
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Water 800.0 ml
For the Concasse
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Red Tomato, chopped 200.0 g
Aromatic
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Holland Onion (diced) 100.0 g
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Fresh Mushroom (button and shitake) 100.0 g
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Black Pepper, crushed 2.0 g
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Bay Leaf
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Corn Oil 5.0 g
Seasoning & Assembly
Preparation
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Basic sauce
- Combined both ingredients, bring to boil, off heat and set aside
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For the Concasse
- Remove the stem off the tomato, place into a pot of boiling water until the skin begins to split.
- Place the tomatoes into cold ice water to prevent from cooking any further, start peeling the tomatoes after removing them from cold water.
- Slice into quarters and remove the seeds with a knife, dice the peeled deseeded tomato and keep aside for use.
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Aromatic
- Heat corn oil, saute "aromatic" ingredients till fragrant
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Seasoning & Assembly
- Re-heat prepared "basic sauce", add in "aromatic" and "concasse"
- Bring to simmer and season to taste with "seasoning"
- Perfect for Char-grilled Steaks and Oven Roasted Chicken or Lamb.