Sauce Financière with Truffle Spheres

banner

Preparation info

  • Difficulty

    Easy

  • yield:

    6

    servings

Appears in

Sauces

By James Peterson

Published 1991

  • About

Sauce Financière is essentially a Madeira sauce flavored with truffles. Everything is done to preserve the truffle aroma and flavor. The sauce contains truffle juice that hasn’t been reduced, so that none of the precious perfume has evaporated. Truffle butter is sometimes used to mount the sauce with butter. Truffle spheres offer an entirely new way of delivering the truffle flavor without concern that it will evaporate or volatilize. Here, this luxurious sauce is served atop a tasty steak.

Ingredients

Sphere liquid (makes about 300 the size of small caviar eggs)

calcium lactate 1.5 g
xanthan gum 0.1 g
truffle essence or commercial truffle juice ½ cup 125 ml

Alginate solution

sodium alginate 2.5 g
water 2 cups 500 ml

Base sauce

rainwater madeira ¼ cup 60 ml
Mushroom Essence ¼ cup 60 ml
glace de viande 2 tbsp 30 ml
butter 1 oz 30 g
salt and pepper to taste to taste

Method

  1. Make the sphere liquid: Whisk together the calcium lactate, xanthan gum, and truffle juice and reserve.
  2. Make the alginate solution: Dissolve the sodium alginate in the water.
  3. To load the Finipipette, fill the large syringe attached to the Finipipette with the sphere liquid. Reattach the syringe to the Finipipette and push down the plunger until you see drops form at the end of each nozzle. (A, B, C, D)

  4. To make the spheres, let 12 or more drops form on the Finnipipette and fall into the alginate solution at a time. (E)

    You should be able to make several additions without throwing the timing too far off. Wait about 3 minutes for the spheres to set (the longer you wait, the firmer the sphere wall will be). Spoon out the spheres—a small strainer or fine-slotted spoon is good for this—and transfer them to a bowl of cold water. (F)

    Reserve until you make the sauce.

  5. Make the sauce: Combine the Madeira, mushroom essence, and glace de viande in a small saucepan. Simmer gently until the sauce reaches the desired consistency. Whisk in the butter and season with salt and pepper. Stir in the spheres just before serving.