Truffle Sauce Food

TRUFFLE CREAM SAUCE

Steps:

• Combine heavy cream and truffle oil in a saucepan over high heat. Bring to a boil. Stir in Parmesan cheese, butter, salt, and pepper. Cook, stirring frequently, until the sauce has a creamy consistency without conglomerates of cheese, about 5 minutes.

TRUFFLE SAUCE

Steps:

• In a heavy saucepan melt 3 tablespoons of the butter over medium heat.
• When bubbly add shallots and sauté 3 minutes.
• Add brown sauce, red wine and truffle.
• Bring to a slow simmer and cook, occasionally swirling pan, until sauce reduces in half.
• Remove from heat, swirl in remaining tablespoon butter and season to taste with salt and pepper.
• Serve immediately with squab, lamb, beef or veal.

TRUFFLE CREAM SAUCE

Steps:

• Whisk the eggs yolks with 1 teaspoon water in a mixing bowl. Slowly whisk the canola oil into the eggs until an emulsion forms. Slowly add 1/2 cup lukewarm water and the lemon juice when the emulsion becomes too thick.
• Make sure the sauce is creamy and fully emulsified before adding the truffle oil. Whisk in the truffle oil and add the salt and pepper. Add more water until the sauce turns off-white in color and has the consistency of ketchup. Taste for seasoning and acid, and add salt and lemon juice accordingly.
• Serve on top of fresh, hot French fries tossed with a little salt and pepper, and sprinkle with grated Parmesan.

BLACK TRUFFLE SAUCE

Steps:

• Wash chopped leek in a bowl of cold water, then lift out and drain (do not pat dry). Steam leek, shallot, and garlic (in any water clinging to leeks) in a 4-quart heavy saucepan, covered, over low heat, stirring occasionally, until softened, about 6 minutes. Add wine, thyme, and truffles and boil, uncovered, until most of liquid is evaporated, about 12 minutes.
• Add stock and boil until reduced to about 2 cups, about 25 minutes. Stir in cream and simmer, stirring occasionally, until reduced to about 2 3/4 cups, about 40 minutes. Pour mixture through a fine sieve into another saucepan, pressing on and discarding solids. Whisk in truffle oil and season with salt and pepper.

CHOCOLATE TRUFFLE SAUCE

Steps:

• Put the butter and heavy cream in a medium saucepan and heat over medium-low heat until the cream is hot and the butter is melted (the cream will form tiny bubbles).
• Do not let the mixture boil.
• Remove pan from heat; add the chocolate and let it soften in the hot cream for about 30 seconds.
• Add the vanilla and whisk until the sauce is smooth and all the chocolate is melted.