11 Truffle Sauce

Basic Ingredients

• 25 cl (½ pint) port
• 8 tablespoons armagnac o

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 demi-glace. Season with salt and pepper and allow to cook over a low heat, simmering gently for fifteen minutes. You can, if you like, incorporate the butter just before serv