Chasseur Sauce
A French classic sauce, perfect for steak or poultry. Add to your menu to elevate your Western sauce menu.
Western
Main Course
Ingredients
Chasseur Sauce
Calculate Dish Cost
Yield
−
+
Price of dish on Menu
Total Cost of Ingredients
RM0.0
Cost per Serving
Food Cost Margin
Basic sauce
Water
/ml
800.0 ml
0%
Knorr Demi Glace Brown Sauce Mix 1kg
/g
80.0 g
0%
24
Points
For the Concasse
Red Tomato, chopped
/g
200.0 g
0%
Aromatic
Holland Onion (diced)
/g
100.0 g
0%
Fresh Mushroom (button and shitake)
/g
100.0 g
0%
Black Pepper, crushed
/g
2.0 g
0%
Bay Leaf
/g
0.0 g
0%
Corn Oil
/g
5.0 g
0%
Seasoning & Assembly
Knorr Italian Herb Paste 1.5kg
/g
8.0 g
0%
50
Points
/
Basic sauce
-
Water 800.0 ml
For the Concasse
-
Red Tomato, chopped 200.0 g
Aromatic
-
Holland Onion (diced) 100.0 g
-
Fresh Mushroom (button and shitake) 100.0 g
-
Black Pepper, crushed 2.0 g
-
Bay Leaf
-
Corn Oil 5.0 g
Seasoning & Assembly
Preparation
-
Basic sauce
- Combined both ingredients, bring to boil, off heat and set aside
-
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.
-
Aromatic
- Heat corn oil, saute "aromatic" ingredients till fragrant
-
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.
