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Published 1991
Both of these sauces are traditionally prepared by adding truffle essence to demi-glace. The only difference between the two is that périgueux sauce is finished with chopped truffles whereas périgourdine sauce is finished with truffles turned in miniature olive shapes or with whole truffle slices. If you are using whole truffles, it is certainly far more dramatic to slice them than it is to chop them. If you have a Japanese mandoline, a single truffle