"Hunter's sauce": mushrooms, shallots, white wine, tomato, and tarragon over a brown-sauce base — the classic partner for chicken and the reason chicken chasseur exists.
250 g
🍄 Cremini Mushrooms ›
sliced
300 ml
🍲 Beef Stock ›
or espagnole if you have it
Mise en place
Before you start
Yield: About 400 ml
Prep checklist
Cremini Mushrooms — sliced
Beef Stock — or espagnole if you have it
Brown the mushrooms hard in half the butter, 5–6 minutes; add shallots for 2 more.
Deglaze with the wine, scraping the pan, and reduce by half, 3 minutes.
Stir in tomato paste and stock; simmer 10 minutes to a loose sauce. Finish off-heat with the remaining butter and tarragon.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Airtight jar in the fridge, 3–5 days. Press plastic wrap onto the surface of starch-thickened sauces to stop a skin forming.
Freezing
Most sauces freeze 2–3 months; freeze in ice-cube trays for single portions. Emulsified butter/egg sauces don't freeze — they break on thawing.
Reheating
Reheat gently over low heat, whisking; butter- and egg-based sauces split when boiled. Loosen with a spoonful of warm water or stock.
Make ahead
Most sauces keep 3–5 days refrigerated and freeze in ice-cube trays for instant single portions. Emulsified butter sauces are best made within the hour.
Wine pairing
Follows the dish it dresses.
Beer pairing
Follows the dish it dresses.
On the plate
Serve it with
Sides
·
Seared chicken thighs (instant chicken chasseur)
Garnish
A final swirl of butter or oil
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