Sauce Périgueux and Sauce Périgourdine: Classic Method

Name: Sauce Périgueux and Sauce Périgourdine: Classic Method
Yield: Yield: 2 cups (500 milliliters)
Ingredients: demi-glace; truffle juice; truffles

Preparation info

Yield:
2 cups

Difficulty
Easy

Appears in

Sauces

By James Peterson

Published 1991

About

Method

Bring 1½ cups (375 milliliters) demi-glace to a slow simmer. Skim off any froth that rises to the surface. Add