Sauce Régence: Unthickened Method

Preparation info

  • Difficulty


  • Yield:

    1 cup

Appears in


By James Peterson

Published 1991

  • About


Gently simmer 5 fluid ounces (150 milliliters) Rhine wine with an equal amount of full-flavored stock or jus until the mixture reduces by half. Finish the sauce with 6 tablespoons truffle juice or simply add fresh julienned or sliced truffles. If you’re using truffles, cover the sauce and cook the truffles for 5 to 10 minutes. Serve immediately in deep plates or bowls.