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Ingredients
2 tablespoons unsalted butter
1 tablespoon chopped shallots
½ cup dry Madeira or Sherry
1 cup demiglace (see note)
½ teaspoon potato starch, dissolved in 1 tablespoon water
Salt and freshly ground black pepper to taste
1 large black truffle, shaved with a vegetable peeler or truffle slicer, or ¼ cup truffle peelings, finely chopped
1 tablespoon Cognac
Nutritional analysis per serving
4 grams carbs; 15 milligrams cholesterol; 93 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 1 gram fiber; 433 milligrams sodium; 2 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Demiglace is a reduced brown stock most often made from veal or chicken bones or a mixture of both. The stock, usually unsalted, is boiled down until it is slightly syrupy.
Private Notes
Comments
Very good sauce. We had this with the Truffled Potatoes Sarladaise. As I mentioned in my comments with that recipe, the "fresh" shaved truffles we obtained had little to no truffle flavor, but sauce was good anyway. Since fresh truffles are hard to obtain and very expensive, an alternative using truffle oil or truffle salt might be helpful to persons wanting to try this recipe with the truffle effect.