Sauce Périgueux and Sauce Périgourdine: Glace de Viande Method

Preparation info

  • Difficulty


  • Yield:

    1 cup

Appears in


By James Peterson

Published 1991

  • About


Bring 5 tablespoons (75 milliliters) of appropriately flavored brown stock (that is, beef stock for beef, duck stock for duck, and so forth) to a slow simmer. Skim off any froth that rises to the top and add 5 tablespoons (75 milliliters) truffle juice and 3 tablespoons (45 milliliters) glace de viande. As soon as the glace de viande dissolves in the hot stock, whisk in 2 ounces (50 grams) butter or Truffle Butter, and add 2 ounces (50 grams) chopped or sliced truffles. Cover the saucepan and put the sauce back on the stove just long enough for it to come to a simmer and gain a sheen. Remove the pan from direct heat (the sauce should not boil). Let the truffles infuse for at least 10 minutes in the covered saucepan before serving.

Unthickened Method

A consommé-like version of Sauce Périgourdine looks striking when served on a deep white plate or wide bowl. The easiest way to prepare an unbound version is to simply infuse truffle slices into a deeply flavored beef or appropriately flavored clear brown stock for 10 minutes over low heat.