Sauce Duxelles: Glace de Viande Method

Preparation info

  • Difficulty

    Easy

  • Yield:

    1½ cups

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

Use the same ingredients and procedure as for the classic method, but replace the demi-glace with ¼ cup (60 milliliters) glace de viande. Finish the sauce with ounces (45 grams) butter.