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 will supply fifty to sixty slices. Both of these sauces will benefit by finishing with Truffle Butter.
Truffle Essence is used in these sauces to reinforce the flavor of the truffles. If none is available, it can be replaced with a full-bodied brown stock.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.