Oregon Black Truffle Sauce

Preparation info

  • Difficulty


  • Makes

    1½ cups

Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About


  • 6 large shallots, peeled, minced finely
  • 1 cup malmsey Madeira
  • 1 sprig fresh thyme
  • 1 cup Meat Jus or storebought
  • 1 Oregon fresh black truffle, chopped
  • 1 tablespoon unsalted butter
  • 1 drop freshly squeezed lemon juice
  • sea salt


Sweat the shallots in a covered 1-quart saucepan with 2 tablespoons of water until they are soft, about 5 minutes. Add the Madeira and the thyme and simmer, uncovered, until reduced by half. Add the meat jus and cook for another 2 minutes. Strain, discarding the shallots and thyme.

Return to the same pan and boil until the sauce is reduced by one quarter and has a nice consistency. Add the truffle and cook for 1 minute. Whisk in the butter and lemon juice. Season with salt.