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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 the butter and olive oil in a vegetable pan.

  2. Add the minced mushrooms and fry until slightly browned.

  3. Stir in the minced shallots and remove half the butter.

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

  5. Add the 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 pan adds savory depth and body to the sauce.
White wine
Reduction concentrates its acidity and flavor into the base of the sauce.
Half-glaze
Adds concentrated meat flavor and body as the main liquid of the sauce.
Tomato sauce
Contributes acidity, color and a rounded tomato flavor to the sauce.
Meat-glaze
Adds concentrated savory flavor and gives the sauce a glossy, thicker texture.

The step that matters

Reduce the wine and brandy by half. Reducing concentrates the acidity and alcohol flavor of the wine and brandy and cooks off raw alcohol. Stopping too early leaves the sauce thin and sharp, 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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