Sauce Régence Blanche: Classic Method

Preparation info

  • Difficulty


  • Yield:

    1 quart

Appears in


By James Peterson

Published 1991

  • About


Combine 1 cup (250 milliliters) of Rhine wine, 1 cup (250 milliliters) of mushroom cooking liquid, and 2 ounces (60 grams) of chopped black truffles or truffle peelings. Reduce the mixture by half and add 3 cups (750 milliliters) of sauce allemande (without the butter). Strain the sauce through cheesecloth or a fine chinois. Finish the sauce with 2 tablespoons (30 milliliters) of truffle juice and 4 ounces (125 grams) of Truffle Butter.