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
A great sauce made with Madeira wine and truffle oil.
Servings: 4
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
Ready in minutes, Savory Choice beef demi glace allows home chefs to deliver impressive restaurant-quality meals quickly and cost-effectively. Professional chefs typically take at least 24 hours to prepare this traditional reduction sauce by simmering stock, vegetables, wine and spices to a velvety consistency.Rich, natural, gluten free and Trans fat free Savory Choice demi glace opens up a world of new possibilities for exquisite home-cooked meals. Use on steaks, lamb and pork dishes, or a base for stews, soups and gravies. For braising pot roasts and short ribs, add contents of pouch to ½ gallon of water and simmer in crock pot until meat is fork tender. Convenience has never tasted so luxurious.
More Than Gourmet's Demi Glace Gold
One of my first commercial demi glace products and still one of my favorites. For almost 25 years, More Than Gourmet has been the gold standard for flavor and quality when it comes to sauces, stock, and soup. This product comes in 1 pound tubs and 1.5 ounce pucks and even bigger sizes if you are a commercial establishment. I like buying 6 of the pucks at a time unless I'm doing a big party and need the pounder.
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.