Sauce: Duxelles
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Created by Kitchen2MyTable
Inspired by “Sauce Duxelles” from www.bloc-notes-culinaire.com
Serving Size: Not set
Ingredients
- 3.3814 fl oz (100 mL) mushroom cooking liquor - 3.3814 fl oz (100 mL) white wine - 0.8818 oz (25 g) finely chopped shallots - 8.4535 fl oz (250 mL) demi-glace - 1.6907 fl oz (50 mL) unthickened tomato sauce or tomato purée - 1.0582 oz (30 g) prepared dry mushroom duxelles - Chopped fresh parsley, as needed
Instructions
1. Boil mushroom liquor, wine and shallots; reduce until one-third of the liquid remains. 2. Mix in demi-glace and tomato sauce until smooth. Stir in prepared duxelles; simmer gently for 5 minutes. 3. Remove from heat and finish with parsley; serve. Metric source amounts retained; US equivalents calculated. This is a finished sauce, not plain duxelles. Yield: 13.5256 fl oz (400 mL), published yield Source: Adapted from Bloc-Notes Culinaire, Sauce Duxelles. https://www.bloc-notes-culinaire.com/2016/11/sauce-duxelle.html