Truffle Salsa

Preparation info

  • Difficulty


  • Yield:

    1 cup

Appears in


By James Peterson

Published 1991

  • About

When truffles are chopped and used to finish a classic brown sauce, the sauce is called Périgueux (Sauce Périgueux and Sauce Périgourdine); the same sauce, finished with sliced truffles, becomes a Périgourdine. When the truffles are puréed with a natural jus, contemporary (and seventeenth-century) chefs call it a truffle coulis. To call the following recipe a truffle salsa may be carrying poetic license too far, but the term is used here to imply that the truffles are cut into tiny cubes. The salsa may be served hot or cold, spread over hot or cold meats or fish.


fresh or preserved black truffles 7 oz 200 g
full-flavored stock 2 tbsp 30 ml
heavy cream 2 tbsp 30 ml
extra-virgin olive oil 1 tbsp 15 ml
excellent vinegar (sherry or authentic balsamic) a few drops a few drops
salt and pepper to taste to taste


  1. Peel the truffles and slice them into 1/32-inch (1 mm) slices with a Japanese mandoline. Julienne the slices and then cut them into tiny dice. Chop the peels very fine.
  2. Combine the stock and cream and bring the mixture to a simmer. Add the diced truffles and chopped peelings and stir the mixture over low heat for 1 minute.
  3. Cover the saucepan and remove the salsa from the heat. Let it sit for 15 minutes.
  4. Stir in the olive oil and the vinegar with a wooden spoon. Add salt and pepper.