Sauce Chasseur, sometimes called the hunter's sauce, is a small or compound brown sauce used in French cuisine. It is typically made using demi-glace and Espagnole as a base, and often consists of mushrooms, shallots, and white wine. It may also include tomatoes and a finishing of fines herbes^[1]. The name is derived from the French word for "hunter" alluding to the traditional pairings with venison, rabbit, birds, and other game meats.

Chasseur is thought to have been invented by Philippe de Mornay, who is also credited to have invented Mornay sauce, Béchamel, Sauce Lyonnaise, and Sauce Porto.^[2]

[edit] See also

• Brown sauce
• Cacciatore

[edit] References