Chasseur Sauce

(makes approx. 8 oz.)

  • 1 tbsp.  Butter
  • 2 tbsp.  Chopped Shallots
  • 2 oz.  Coarsely Chopped Button Mushrooms
  • 2 oz.  Coarsely Chopped Cremini Mushrooms
  • 3 fl. oz.  Cognac
  • 4 oz.  Bonewerks Culinarte Demi Glace de Veau Elite
  • 1 tbsp.  Chopped Fresh Tarragon
  • 1 tbsp.  Chopped Fresh Parsley
  • 1  Bay Leaf
  • 1/4 cup  Heavy Whipping Cream
  • Salt and Pepper, to Taste

SWEAT shallots in butter in a heavy saucepan. Add mushrooms and continue to sweat.

FLAME cognac; add to mushroom mixture. Stir in Bonewerks Culinarte Demi Glace de Veau Elite, tarragon, parsley and bay leaf. Simmer for 5 minutes.

STIR in heavy whipping cream. Season to taste with salt and pepper. Remove bay leaf.