MADEIRA TRUFFLE SAUCE

Madeira Truffle Sauce image

Provided by Jacques Pepin

Time 10m

Yield About two cups

Number Of Ingredients 8

Ingredients

2 tablespoons unsalted butter
1 tablespoon chopped shallots
1/2 cup dry Madeira or Sherry
1 cup demiglace (see note)
1/2 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 1/4 cup truffle peelings, finely chopped
1 tablespoon Cognac

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 93, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 433 milligrams, Sugar 1 gram, TransFat 0 grams