Salsa bois de boulogne
Instructions
Slice the mushrooms and let them braise with butter and a little salt.
Add demi-glace sauce and Madera.
Stir and simmer at moderate fire until boiling point.
Ideal for white and red meats.
Ingredients and dosing for 4 persons
- 20 cl of demi-glace sauce
- 100 g of fresh porcini mushrooms
- 1 tablespoon of madeira wine dry
- 20 g of butter
- Salt