How to Make Périgueux Sauce at Home
If you take Madeira sauce and add truffles, you have Périgueux sauce. This sauce gets its name from a city in southwest France in the region of Périgord called Périgueux. Périgueux is known for its truffles, a key ingredient in this sauce.
Madeira
Madeira is a fortified wine. Real Madeira hails from the Portuguese island of Madeira, located in the Atlantic west of Casablanca, Morocco.
Madeira gleans its characteristically tangy and burnt caramel flavor from heating the wine. This process, known as estufagem, (the Portuguese word for oven), involves aging the wine in heated tanks or running heated pipes through its storage vessel for 90 days.
It is then aged in wood for years. There are both dry and sweet styles.
Best Served With: Steaks, Veal, Pork & Chicken
📖 Recipe
Périgueux Sauce Recipe
Ingredients
- 1 shallot minced
- 1 tablespoon truffle oil
- ¼ cup Madeira wine
- 1 cup demi-glace
- 1 ounce fresh black truffles chopped
- 1 tablespoon butter
- salt and pepper to taste
Instructions
- Sauté the shallot in truffle oil over medium-high until translucent.
- Deglaze with the Madeira and reduce by half.
- Add the demi-glace whisking until incorporated.
- Add the truffles and bring to a simmer.
- Reduce until the sauce is thick enough to coat a spoon.
- Finish with the butter and season with salt and pepper.
Some of My Favorite Sauce Recipes
My Top Choices for Demi Glace
Online Sources: Demi Glace
For those of you who do not want to make demi glace at home.
Demi glace is the most important ingredient for making classic "restaurant quality" brown sauces. All the great French brown sauces use demi glace. But it can also be used in soups, stews and braises. It's something you can make at home but it takes a long, long time to do it right and if you make one mistake, it can easily be ruined. Lucky for us, there are now some great sources for commercial grade demi glace and I want to share a few with you now. Everyone has their preferences so I suggest you give each a try to find out which product you like best.Savory Choice's Demi Glace
More Than Gourmet's Demi Glace Gold
jim cunniff
Hi, wondering if your perigeaux sauce can be made a day or so before using? Thanks, Jim
G. Stephen Jones
I don't see why not. I would personally not reduce it all the way and then when you want to serve it, heat it up and reduce it to desired consistancy.