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