Sauce Duxelles is a traditional French recipe for a classic white sauce made from a velouté sauce base flavoured with white wine, shallot and mushrooms. The full recipe is presented here and I hope you enjoy this classic French version of: Sauce Duxelles.
Combine the shallot and wine in a small saucepan. Bring to a simmer and cook until the shallot is soft and the wine has reduced to about 1 tbsp. Whisk in the velouté with the duxelles and bring to a boil. Take off the heat and serve immediately.
Please note, because of the liaison of eggs in the velouté sauce this duxelles sauce should only be used as a serving or coating sauce. It cannot be used for a gratin dish or a casserole.