La Sauce Périgueux

Périgueux truffle sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 2 tablespoons goose or duck fat
  • 3 good-sized shallots, finely chopped
  • 1


Even the smallest tin of truffles (25 g) will be enough but with 50 g you will be in for a régal, as they say.

For this sauce you will need two pans. In one melt a tablespoonful of the fat and soften the shallots over a very low heat until they are pliant and quite translucent. Turn