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Sauce Duxelles

This classic French mushroom sauce gets its rich flavor from a quickly-made mushroom paste (duxelles) and our French demi-glace. It can be served with a wide variety of dishes, including beef, veal, poultry, seafood, vegetables, and eggs. Vary the sauce if you like by substituting our veal, roasted chicken, or roasted veggie demi-glaces. Bon Appetit!




  1. To make the duxelles, squeeze the minced mushrooms in a towel to extract as much liquid as possible, and save the liquid for another use (in soups or sauces).  Melt the butter in a medium skillet over medium heat, then add the mushrooms and half the shallots and cook, stirring occasionally, for several minutes.  The mushrooms will release their remaining juices and those juices will cook away.  When all the liquid has evaporated and the mixturehas darkened, remove the pan from the heat and set it aside.
  2. Combine the remaining shallots and the wine in a saucepan over medium-high heat.  Cook until the wine has reduced by two-thirds, to about 1/4 cup.
  3. Reduce the heat to medium and add the diluted Demi-Glace Gold®, the tomato paste, and the duxelles, stirring to blend well. Bring the sauce to a simmer and cook for 5 minutes, reducing the heat as needed to keep it at a simmer.
  4. Season to taste with salt and pepper and stir in the parsley just before serving.

Additional Tips

This recipe is adapted from one of our favorite vintage cookbooks, Raymond Sokolov's The Saucier's Apprentice, published in 1976.  We recommend it highly--a great read, filled with reliable and well organized sauce recipes.

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Classic French Stocks and Sauces