Sauce Perigueux

Summary

Yield
Cups
SourceAdapted from the Escoffier Cookbook
Prep time5 minutes
RegionFrance

Description

This decadent brother of the delicious Sauce Madere is best reserved for special occasions and the finest cuts of beef. Please see the Notes before attempting this expensive dish.

Ingredients

7cSauce Madere
4ozBlack Truffle (chopped)
1⁄3cCognac

Instructions

  1. To the Sauce Madere, add 3 oz chopped black truffles.
  2. Simmer the other ounce of chopped truffle in the cognac for 5 minutes, then stir it into the sauce.

Notes

Please read Truffles before making this recipe. True truffles are expensive and rare, but they can be found.

Escoffier call's for 1/3 cup of truffle essence, but he wrote the recipe at a time when true truffles were much easier to find, long before today's chemical options. Many "truffle oils" and "truffle essences" have never seen a truffle, being instead infused with 2,4-dithiapentane.

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