Sauce Duxelles (Espagnole, Demi-Glace, Mushrooms, Shallots, White Wine, Tomato Paste, Parsley)

This 3rd generation mother sauce derives from Sauce Espagnole and Demi-Glace. Sauce Duxelles (Dusseldorf) was invented in the 1600s by François Pierre de La Varenne and dedicated to the Marquis d'Uxelles. This classic French mushroom sauce gets its rich flavour from a quickly-made mushroom paste (duxelles) and demi-glace. It can be served with a wide variety of dishes, including beef, veal, poultry, seafood, vegetables, and eggs. This wonderful sauce can be prepared in advance until you add the butter. In this case, just before serving, heat it up and stir in fresh butter and chopped parsley.

1 Tbsp. butter (15 g)
1 shallot, minced
4 oz mushrooms, minced (100 g)
½ cup dry white wine
1½ cups demi-glace
2 Tbsp. tomato paste
1 Tbsp. butter, cold, to finish (15 g)
sea salt
black pepper, freshly ground
2 stems fresh parsley, finely chopped

Melt 1 Tbsp. of butter in a medium saucepan over medium-low heat. Add the shallots and sauté until they are soft and transparent, about 2-3 minutes. Add the mushrooms and let the mixture dry out.

Add the white wine, increase the heat to bring the liquid to a boil, then simmer until it is reduced almost completely.

Add the demi-glace and tomato paste and recuce by 1/3.

Strain using a fine mesh seive. Swirl in the butter, stir until melted. Season with salt and pepper. Garnish with parsely and serve right away.

Makes about 2 cups.