This sauce is prepared by flavoring Madeira sauce with truffles. Classic recipes reduce the Madeira sauce by one-tenth and then add enough truffle essence to return the sauce to its original volume. In this way, the truffle essence is never cooked in the sauce, which would cause much of its aroma to evaporate.
An alternative to using truffle essence is to finish the sauce with butter that has been stored with fresh truffles (see “Storing Fresh truffles”). The sauce can also be finished with chopped truffle peelings, truffle slices, or truffle spheres (see spherification).
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.