Sauce Périgueux and Sauce Périgourdine: Classic Method

Preparation info

  • Difficulty


  • Yield:

    2 cups

Appears in


By James Peterson

Published 1991

  • About


Bring cups (375 milliliters) demi-glace to a slow simmer. Skim off any froth that rises to the surface. Add 5 tablespoons (75 milliliters) truffle juice and 2 ounces (50 grams) chopped or sliced truffles. Remove the saucepan from the stove and cover with a tight-fitting lid, allowing the truffles to infuse into the sauce for at least 5 minutes.