Sauce Champignons (Mushroom Sauce)

Ingredients

• 2 1/2 décilitres mushroom cooking liquor
• 8 décilitres sauce Demi-glace
• 50 grammes butter
• 100 grammes heads of small cooked mushrooms

Instructions

1. Reduce 2 1/2 décilitres of mushroom cooking liquor by half.
2. Add 8 décilitres of sauce Demi-glace and let it boil for a few minutes.
3. Pass the sauce through the étamine.
4. Finish it with 50 grammes of butter.
5. Complete it with 100 grammes of heads of small cooked mushrooms.