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DUXELLES SAUCE

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DUXELLES SAUCE



Prepare 4 tablespoons mushroom duxelles. Add 1 dl white wine and reduce until almost completely dry. Add 1.5 dl demi-glace sauce and 1 dl sieved tomato fondue. Boil for 2-3 minutes, pour into a sauceboat, and sprinkle with chopped parsley.

The derivation of the word is disputed some claim that duxelles was created at Uzel, a small town in the Cte-du-Nord, while others attribute it to La Varenne, chef of the Marquis dUxelles.


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