Chasseur Sauce

INGREDIENTS
25 gsm butter
1 shallot – finely chopped
115 gsm sliced mushrooms
120 ml red wine
30 ml brandy
espagnole sauce – 1 unit
15 ml chopped fresh tarragon
METHOD
  1. Melt the butter in a medium or large pan over a medium hear and fry the shallot, stirring often, until soft and transparent but not brown.
  2. Add the mushrooms and saute, stirring occasionally until they just begin to brown.
  3. Pour in the wine and brandy, and simmer over a medium heat until the sauce has reduced by at least half.
  4. Add the espagnole sauce and herbs and heat through, stirring every now and then.
This serves about 3-4 portions (depending on portion size 🙂
I like to serve this sauce with Lamb Cutlets
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