Cooking Guide

Creamy Mushroom Sauce

Creamy Mushroom Sauce




  • 1 oz clarified butter or Allen Brothers seafood butter
  • 1 tablespoon chopped shallots
  • 1 teaspoon chopped garlic
  • 4 oz sliced mixed mushrooms, such as cremini, oyster or portobello
  • 3 oz white wine, such as chablis
  • ¼ cup whipping cream or crème fraîche
  • 4 tablespoons glace de veau, or glace de poulet, thawed
  • salt and pepper, to taste


  1. In a hot sauté pan, add clarified butter, shallots, garlic and mushrooms. Sauté about 2 minutes, add wine and reduce by two-thirds.
  2. Add whipping cream or crème fraîche and reduce to preferred thickness.
  3. Add glace and heat through. Salt and pepper to taste. Serve on beef steaks, tenderloin, veal chops and slices.