SEMI-PERIGOURDINE SAUCE
Okay, this was a sauce that was taught to me at Cordon Bleu. You may never make this sauce; however, if you do, you will love the results. This whole recipe only makes a half-cup of finished sauce, but when served over beef or duck... heavenly. I make this sauce a few times during the year, and it's mostly for the upcoming holidays. No, photos... yet. But I'll have a few after I make some. Oh, one more thing... NO SUBSTITUTIONS... NONE, NADA, ZIP. So you ready... let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Other Side Dishes
Number Of Ingredients 11
Steps:
- Chef's Note: About the truffles. You want to use truffles that come preserved in a jar. Save the peelings, and about 2 teaspoons of the liquid from the jar.
- Melt the goose fat in a reduction pan over low heat.
- Add the shallots and continue to cook until they are softened.
- Chef's Note: Don't let the shallots brown... just softened over low heat.
- Add the truffle liquid, the peel, the madeira, beef stock, tomato paste, and veal glaze.
- Stir and simmer over low heat for about 15 minutes.
- Remove from the heat and strain through a fine mesh strainer.
- Chef's Tip: Use a wooden spoon and press against the sauce to "push" it through the strainer.
- Wipe out the reduction pan, and return the strained sauce to the pan.
- Add the salt and pepper
- Add the sliced truffle, and bring the sauce to a light boil.
- Immediately reduce to a low simmer, and allow the mixture to reduce by a third.
- Chef's Note: The reduction will take about twenty minutes.
- Remove from heat, stir in the butter and parsley.
- Add to a sauceboat, and serve while still warm. Enjoy.
- Keep the faith and keep cooking.
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