Maderia Black Truffle Jus Food
SAUCE PéRIGUEUX
This rich, classic sauce is flavored with Madeira and pungent, earthy black truffles, which are a specialty of Périgueux, a city in the Perigord region of southwestern France. Julia Child recommended Sauce Périgueux for "filet of beef, fresh foie gras, veal, egg dishes, and timbales," all delicous ways to enjoy the luxury of truffles.
Provided by More Than Gourmet
Categories Elegant Sauces
Number Of Ingredients 6
Steps:
- Bring the reconstituted Demi-Glace Gold® to a simmer over low heat in a small saucepan. Add the truffles, brining liquid, and Madeira and simmer for 1-2 minutes.
- Whisk in the butter and season to taste with salt and pepper.
Nutrition Facts :
MADEIRA TRUFFLE SAUCE
Provided by Jacques Pepin
Categories condiments
Time 10m
Yield About two cups
Number Of Ingredients 8
Steps:
- Melt the butter in a saucepan and add the shallots. Cook gently over low heat for about 2 minutes, until the shallots are soft but not brown.
- Add the Madeira, bring the mixture to a boil and reduce it by half to concentrate the flavor. Mix in the demiglace, return the mixture to a boil and add the dissolved potato starch and salt and pepper to taste.
- Just before serving, add the chopped truffles and Cognac. Bring the mixture to a boil, cover tightly to prevent the aroma from evaporating and serve as soon as possible with the truffled potatoes Sarladaise (see recipe) or with meat.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 433 milligrams, Sugar 1 gram, TransFat 0 grams
MADERIA BLACK TRUFFLE JUS
Steps:
- * In a saucepan, bring to the boil the reserved juices from the beef pan with the Madeira and beef broth (stock). * Simmer gently until reduced by half. Add the finely chopped truffles (if using them), and bring back to simmering for 2 minutes. * Take the pan off the heat and add a knob of butter. Shake the pan gently until the butter melts and gives a shine to the sauce. * Season to taste.
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