History
Duxelles sauce, also known as Sauce Duxelles, is a classic French sauce named after the renowned French chef François Pierre de La Varenne, who worked in the 17th century. The main component of the sauce, “duxelles,” is a mixture created by La Varenne through finely chopping and sautéing mushrooms.
Originally, duxelles was developed as a filling used to enhance the flavor of meat dishes. It later evolved into a sauce that was served alongside various dishes. With its rich aroma and intense flavor, duxelles sauce gained popularity in kitchens for adding depth to meals.
Traditionally, duxelles sauce is prepared with fresh mushrooms, onions, spices, and sometimes white wine. The sauce pairs perfectly with chicken, fish, eggs, and other meat dishes. Thanks to its well-balanced flavor profile, duxelles sauce not only adds richness and taste to dishes but also provides visual appeal in presentations.
Ingredients
- 2 tablespoons vegetable oil or margarine
- 3 tablespoons finely chopped mushrooms
- 100g (1/2 cup) white wine (optional)
- 1 tablespoon finely diced onions
- A pinch of grated nutmeg
- 1 cup tomato sauce
- 1/5 teaspoon freshly ground black pepper
- 1/2 cup dark beef broth (fond de veau)
- 1 tablespoon finely chopped parsley
Instructions
- Add the oil to a saucepan or skillet and heat it. Then, add the mushrooms and sauté them until they release their juices.
- Add the onions and sauté until they are thoroughly cooked.
- Add the wine and grated nutmeg.
- Once the wine evaporates, add the tomato sauce and beef broth. Stir and let it simmer for 2-3 minutes.
- Add black pepper and salt to taste. Remove from heat and add the parsley.
- If desired, mix in additional mushrooms and olives, and use immediately.
Tip
- When chopping the mushrooms: Take care to finely chop the mushrooms. This allows them to cook faster and spread their flavors better.
- When sautéing the mushrooms: It is important to sauté the mushrooms with vegetable oil or margarine until they are lightly browned before they release their juices. This helps the mushrooms develop a nice color and intensifies their flavors.
- Choosing the wine: The use of white wine in this recipe is optional, but it can enhance the flavor of the sauce. When selecting wine, ensure it complements the other ingredients you’ll be using in the dish.
- Serving suggestion: You can serve duxelles sauce with fish, chicken, eggs, or other meat dishes. Its intense flavor makes it an excellent accompaniment to meats and fish. It also creates a wonderful flavor combination with pasta or vegetables.