Sauce Régence Blanche: Modernist Method

Preparation info

  • Difficulty


  • Yield:

    3 cups

Appears in


By James Peterson

Published 1991

  • About


Combine the Rhine wine, mushroom cooking liquid, and the chopped black truffles as described for the classic method, and reduce the mixture only by about a quarter. Blend 1.5 grams (0.5%) xanthan gum into 2 cups (500 milliliters) concentrated white stock to thicken it, and reduce slightly if necessary to concentrate its flavors. Thicken the sauce with 8 egg yolks. Finish with 2 ounces (60 grams) of Truffle Butter.