Périgueux Sauce Recipe
A great sauce made with Madeira wine and truffle oil.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Sauces
Cuisine: French
Keyword: sauce
Servings: 4
- 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
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.