Dry base for freshly prepared Chasseur sauce. For dishes: beef, game, mushrooms.
100 g base + 400 g water. The yield is calculated, before taking into account losses and changes in density.
Process: Heat to boiling + 1 minute simmer. Then 30 minutes of infusion.
Dosage, nutritional value and working conditions for the product - in one place.
Dried champignons powder, maltodextrin, corn starch, meat broth powder, dried ground onion, tomato powder, flour wheat fried, salt, yeast extract, dried ground garlic, sugar, dried thyme, ground black pepper, vinegar powder, xanthan gum, caramel color powder, silicon dioxide (E551)
Allergens: wheat (gluten)
Per 100 g of dry mixture
325 kcal · 1376 kJ
100 g base + 400 g water.
Estimated yield: 500 g of finished sauce from 100 g of base.
Dilute 100 g of sauce in 400 g/ml water at room temperature, bring to a boil, stirring. Simmer over low heat for 1 minute (stirring), then leave for 30 minutes (until it becomes completely thick). The sauce is ready.
Allow the sauce to reach the texture called for in the instructions. Use in a dish according to your recipe.
Weigh the actual yield after preparation.
Dry mix: At a temperature not exceeding +25°C and relative air humidity not exceeding 75%. After opening the package, store the product under the same conditions within the general expiration date.
Ready sauce: dry storage conditions do not apply to it. Agree on the mode of storage, hot dispensing and reheating with the technologist for your process.
To agree on a supplier, request a valid declaration and specification for the required article.
Data updated September 6, 2026. When accepting, check with the batch labeling.
Enter your purchase prices. The calculation takes into account all components of the basic proportion; actual yield and serving size can be changed.
