Truffle Sauce

Sauce Périgueux

Preparation info
  • For

    eight

    people
    Appears in

    By Michel Guérard

    Published 1978

    • About

    Ingredients

    Basic ingredients

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

    Method

    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