Sauce Périgueux aux truffes

Name: Sauce Périgueux aux truffes
Total time: 40 min
Yield: Serves 4
Cuisine: Périgord
Ingredients: 30 g (1 oz) black Périgord truffle, chopped (with its juice); 400 ml (1⅔ cups) thickened veal stock; 100 ml (scant ½ cup) Madeira; 2 gray shallots, finely chopped; 40 g (3 tbsp) very cold unsalted butter, diced; 1 pinch of freshly ground pepper

Périgueux truffle sauce

⏱ 40 minServes 4Medium210 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

30 g (1 oz)black Périgord truffle, choppedwith its juice
400 ml (1⅔ cups)thickened veal stock
100 ml (½ cup)Madeira
2gray shallots, finely chopped
40 g (1½ oz)very cold unsalted butter, diced
1 pinchfreshly ground pepper

30 g (1 oz) black Périgord truffle, chopped with its juice
400 ml (1⅔ cups) thickened veal stock
100 ml (½ cup) Madeira
2 gray shallots, finely chopped
40 g (1½ oz) very cold unsalted butter, diced
1 pinch freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 heavy-bottomed saucepan (16 cm / 6 in)

1 flexible whisk (25 cm / 10 in)

1 fine sieve (18 cm / 7 in)

03 — Method

Sweat the shallots in a pat of butter over low heat for 3 minutes until translucent.
Add the Madeira, bring to a simmer and reduce by half, about 5 minutes.
Whisk in the veal stock and simmer gently for 15 minutes, stirring often, until it coats a spoon.
Strain into a clean saucepan, pressing the shallots.
Stir in the truffle and its juice (the sauce should be hot, not boiling) and let infuse over very low heat for 5 minutes.
Off the heat, whisk in the cold butter one piece at a time until glossy. Season with pepper and serve right away over beef tournedos or poultry.