Ingredients
- 4 Tbsp. unsalted butter
- 2 Tbsp. finely-chopped shallots
- 2/3 c. rich brown sauce (demi-glace) homemade or possibly prepared
- 1/4 c. dry red wine
- 1 x one-oz fresh black truffle brushed, shaved thin Salt to taste Freshly-grnd black pepper to taste
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Black Truffle Sauce
Servings: 1
Directions
- In a heavy saucepan heat 3 Tbsp. of the butter over medium heat. When bubbly add in shallots and saute/fry 3 min. Add in brown sauce, red wine and truffle. Bring to a slow simmer and cook, occasionally swirling pan, till sauce reduces in half. Remove from heat, swirl in remaining Tbsp. butter and season to taste with salt and pepper. Serve immediately with squab, beef or possibly veal.
- This recipe yields a scant 1 c..
- Yield: 1 scant c.
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