5 Butter Sauce with Truffles

Preparation info
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By Michel Guérard

Published 1978

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Sauce beurrée aux truffes – ‘Earthy and succulent’


Main ingredients

  • 40 g ( oz) tinned truffles
  • 130 g (


  1. Cut the truffles into julienne strips.
  2. Heat 1 teaspoon of butter in the saucepan and soften the truffle strips in it for 2 minutes. Then add the truffle juice and the cream. Season lightly with salt and pepper and reduce by boiling until half the liquid has evaporated. This will take about 6 minutes.
  3. While this mixture reduces, gradually add the remainin