Sauce Régence: Classic Method

Name: Sauce Régence: Classic Method
Yield: Yield: 2 cups (500 milliliters)
Ingredients: truffle juice; truffle essence; demi-glace; mirepoix; truffle peelings; rhine wine; butter

Preparation info

Yield:
2 cups

Difficulty
Easy

Appears in

Sauces

By James Peterson

Published 1991

About

Method

Prepare 2 ounces (50 grams) mirepoix and gently cook it in butter until it