Truffle Sauce
A rich, earthy sauce made from truffle parings stewed in stock, thickened with a brown roux, and finished with sherry. An elegant accompaniment for roasted meats or game.
Ingredients
- 50 grams Truffle chips, parings, or chopped fresh truffles (Approximately 2 ounces)
- 350 milliliters Beef or rich vegetable stock (Approximately 1.5 cups)
- 15 grams Unsalted butter (1 tablespoon)
- 15 grams All-purpose flour (1 tablespoon)
- 30 milliliters Dry Sherry (2 tablespoons; optional but recommended)
- 1 pinch Salt (To taste)
- 1 pinch Black pepper (To taste)
Instructions
- 1Place the truffle chips or parings in a small saucepan and pour in the stock. Bring to a gentle simmer, cover, and let stew to infuse the liquid with truffle flavor.
- 2While the truffles are stewing, melt the butter in a separate saucepan over medium heat. Add the flour and cook, stirring constantly, until the mixture turns a nutty brown color (brown roux). Be careful not to burn it.
- 3Gradually pour the hot truffle stock (including the truffle pieces) into the brown roux, whisking constantly to prevent lumps. Simmer gently until the sauce thickens to a coating consistency.
- 4Pass the thickened sauce through a fine wire sieve into a clean bowl or serving boat. Use the back of a spoon to rub and press the truffle pieces against the mesh to extract as much flavor and essence as possible before discarding the fibrous remains.
- 5Stir in the sherry. Taste and adjust seasoning with salt and pepper if needed. Serve hot.
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