Best Black Truffle Sauce Recipes

Black Truffle Sauce image

Provided by Michael Mina

Yield Makes about 2 cups

Number Of Ingredients 9

1 leek (white and pale green parts only), finely chopped
1 3/4 cups finely chopped shallot (10 ounces)
3 garlic cloves, finely chopped
2 cups dry white wine
2 large fresh thyme sprigs
1 1/4 ounces preserved black truffles (preferably winter truffles), finely chopped
4 cups chicken stock or low-sodium chicken broth
4 cups heavy cream
1/4 teaspoon black or white truffle oil, or to taste

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.

Pan Roasted Black Sea Bass with Cauliflower-Almond Sauce with White Truffle Butter image

Provided by Bobby Flay

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 20

4 (7 ounce) black sea bass fillets
Salt and freshly ground pepper
3 tablespoons olive oil
Cauliflower Sauce, recipe follows
8 ounces haricots verts, trimmed and steamed or blanched
Chopped chives, for garnish
2 tablespoons olive oil
1 large Spanish onion, diced
3 cloves garlic, chopped
1 medium head cauliflower florets, chopped
1 cup dry white wine
2 cups fish stock
Water
Salt and freshly ground white pepper
1/4 cup sliced blanched almonds
1/4 cup heavy cream
2 tablespoons white truffle butter, recipe follows
1 stick unsalted butter, slightly softened
2 teaspoons white truffle oil
Salt

Steps:

Preheat oven to 400 degrees F. Season bass on both sides with salt and pepper to taste. Heat oil in a large saute pan over medium-high heat. Sear the fish, skin-down, until golden brown. Turn over and place the pan in the oven and cook for 4 to 5 minutes for medium doneness.
Ladle Cauliflower Sauce into the bottom of 4 shallow wide bowls. Divide the haricots verts evenly and place a layer of haricots verts side by side on top of the sauce in each bowl. Place a bass fillet on top of the haricots verts, and ladle a little more of the sauce over. Sprinkle with chives.
Heat olive oil in a large saucepan over medium heat. Add onions and garlic and cook until soft. Add cauliflower and cook for 5 minutes (do not let onions, garlic, or cauliflower obtain any color). Add wine and cook until reduced. Add fish stock and just enough water to cover the cauliflower and season with salt and pepper. Cover and cook until the cauliflower is completely cooked through and soft.
Transfer the mixture to a food processor add almonds, and process until smooth. Strain the mixture into a medium saucepan and place on the stove over medium heat. Whisk in the cream and cook for 2 minutes. Whisk in the butter and cook until melted. Season with salt and pepper, to taste.
Combine ingredients in a small bowl. Scrape into a ramekin, cover and let chill in the refrigerator, at least 1 hour.

Daisy-Shaped Ravioli, Stuffed with Fennel Black Truffle Sauce image

Provided by Food Network

Categories side-dish

Time 3h

Yield 8 servings

Number Of Ingredients 20

2 medium fennel bulbs
1 small potato
1 whole egg
1 egg yolk
3 tablespoons Parmesan cheese, grated
2 tablespoons bread crumbs
1 tablespoon fennel leaves
Salt and pepper to taste
2 to 3 packages pre-prepared won ton wrappers
2 teaspoons chopped shallot
1/2 tablespoons butter
2 tablespoons dry white wine
2 tablespoons tomato, peeled, seeded and cut into cubes
2 teaspoons black truffles, julienne cut
2 teaspoons fennel leaves, chopped
1 tablespoon fennel bulb, cooked and cut into small cubes
Few drops of truffle oil
1 tablespoon butter
Salt and pepper to taste
4 tablespoons vegetable broth or water

Steps:

Cook fennel bulbs in salted water until soft, remove from water, set aside to cool. Cook potato in salted water until soft, peel, set aside to cool. Blanch fennel leaves for 20 seconds, chop finely and set aside. In a food processor add fennel bulbs, cut into pieces, eggs, Parmesan cheese, bread crumbs, chopped fennel leaves, potatoes, salt and pepper to taste. Blend until they become a fine puree, transfer to another bowl, and refrigerate for 2 hours.
Fill a pastry bag with the filling mixture. Pipe approximately 1/2 teaspoon of filling forming a small mound in the center of each won ton wrapper. Moisten the edges and top with another won ton wrapper and press with fingers to seal. With a 4-inch scalloped cookie cutter cut around filling to form ravioli into a daisy shape. Place on sheet pan--not touching-- and sprinkle with flour. Cover with plastic wrap and refrigerate while preparing sauce.
For the sauce: In a saucepan, saute shallots in 1/2 tablespoon of butter until golden. Add wine, let evaporate for about 1 minute on medium flame. Add chopped fennel, fennel leaves, truffles, truffle oil, salt and pepper, then add broth, and tomato. Cook for 1 minute, then add butter. Remove from flame and keep in a warm place.
Cook ravioli in boiling salted water for about 2 to 3 minutes, drain, and place 4 on each plate. Pour sauce over top, garnish with fennel leaves, and serve.