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Sauce

Chasseur Sauce

A savory mushroom sauce with butter, olive oil, shallots, wine, brandy, half-glaze, tomato sauce, meat-glaze, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Olive and tomato are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 15,539 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Chasseur Sauce

Ingredients

Directions

  1. Heat butter and olive oil in a pan.

  2. Add mushrooms and fry until slightly browned.

  3. Add shallots and remove half the butter.

  4. Pour in white wine and brandy; reduce liquid by half.

  5. Add half-glaze, tomato sauce, and meat-glaze; boil for 5 minutes.

  6. Finish with chopped parsley.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Olive + tomatotop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Mushroom + white winetop 5% of all pairs
    Smell alikemoderate
    Cooked together1,765 recipes

    Shared aroma: ethyl octanoate (fruity).

  4. Mushroom + olivetop 7% of all pairs
    Smell alikemoderate
    Cooked together4,571 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  5. Mushroom + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together2,719 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mushrooms
Browning in the fat adds savoury flavour and body to the sauce.
White wine
Reducing it adds acidity and concentrated flavour to the sauce base.
Brandy
Adds aroma and depth of flavour as it reduces with the wine.
Half-glaze
Provides the rich meaty body and savoury backbone of the sauce.
Tomato sauce
Adds acidity, colour and a fuller savoury flavour to the sauce.
Meat-glaze
Adds concentrated savoury flavour and gloss, thickening the sauce slightly.

The step that matters

Reducing the wine and brandy by half. Reducing drives off alcohol and concentrates flavour. Cutting the liquid short leaves the sauce thin and harsh, while over-reducing makes it too salty and intense once the glazes are added.

Swap the tomato

How well each one fits the dish's main ingredients (mushroom, butter, olive, shallot, white wine, brandy, sauce):

  1. Chivefits better
  2. Capsicumfits about as well
  3. Tomatothe original
  4. Asparagusfits about as well

Fit is the average pairing score against mushroom, butter, olive, shallot, white wine, brandy, sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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