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.
7 cSauce Madere
4 ozBlack Truffle (chopped)
To the Sauce Madere, add 3 oz chopped black truffles.
Simmer the other ounce of chopped truffle in the cognac for 5 minutes, then stir it into the sauce.
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.