Sauce Périgueux
Madeira sauce with truffle
Sauce Madère with chopped black truffle. Named for the Périgord, and the sauce for a tournedos Rossini or a beef Wellington.
The truffle goes in at the end and barely cooks. Its whole contribution is aroma, and heat takes that away.
Ingredients
- 2 cups Demi-Glace (see Demi-Glace)
- 2/3 cup dry Madeira
- 1 ounce black truffle, finely chopped
- 1 tablespoon truffle juice or trimmings (optional)
- 2 tablespoons unsalted butter, cold
- Kosher salt and black pepper
Instructions
- Simmer the demi-glace with half the Madeira, reducing by a quarter, about 15 minutes.
- Add the remaining Madeira and the truffle juice if using, and simmer 2 minutes.
- Strain through a fine sieve.
- Off the heat, stir in the chopped truffle and whisk in the cold butter.
- Season and serve within a few minutes.
Notes
- Preserved truffle works; truffle oil does not — it is a synthetic aroma and reads as such in a sauce this plain.
- Périgueux uses chopped truffle, Périgourdine uses slices. That is the only difference.