Truffle Sauce

Sauce Périgueux

Preparation info
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    By Michel Guérard

    Published 1978

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    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