Perigeaux Sauce Recipe
A great sauce made with Madeira wine and truffle oil.
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 the salt and pepper.