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Duxelles Sauce


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Duxelles Sauce - Sauce Duxelles

Sauté chopped shallots in butter and deglazing the pan with white wine.  Demi-glace and tomato puree are added.  Dry duxelles are added.  The sauce is heated to the boiling point, the temperature is reduced, and the sauce is simmered slowly.  Chopped parsley is added before serving.

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