Truffle Sauce

Basic ingredients

• 250 ml (½ pint) port
• 8 tablespoons armagnac

1. Heat a saucepan, pour in the port and armagnac, bring them to the boil and reduce by three-quarters of their original volume.
2. Add the juice from the truffles, the chopped truffles, and the demiglace. Season with salt and pepper and allow to cook over a low heat, simmering gently for 15 minutes. You can, if you like, Incorporate the butter just before serving, a