James Peterson

Sauce Duxelles: Classic Method

Preparation info
  • Yield:

    2 cups

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Method

Combine 1 tablespoon (15 milliliters) finely chopped shallots with 6