45 Sauce Duxelles

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place 2 dl (7 fl oz or U.S. cup) white wine and 2 dl (7 fl oz or U.S. cup) mushroom cooking liquor in a pan with 40 g ( oz) chopped shallot and reduce by two-thirds. Add 5 dl (18 fl oz or U.S. cups) Sauce Demi-glace, dl (5 fl oz or U.S. cup) tomato purée and 4 tbs dry Duxelles; allow to simmer gently for 5 minutes and finish the sauce with ½ tbs chopped parsley.

This sauce is specially used in the preparation of dishes designated au Gratin,