Sauce Perigeux

Basic Recipe 31


  • 20ml Truffle juice
  • 20ml Port
  • 20ml Madeira
  • 400ml Veal jus
  • 25g Chopped truffle
  • 40g Unsalted butter, chilled and diced
  • Salt
  • Freshly ground pepper


In a heavy-based saucepan reduce the truffle juice, Port and Madeira to a syrup over a medium heat. Add the reduced veal jus and bring to the boil. Reduce heat to low and continue to reduce the sauce until it coats the back of a spoon. Add the chopped truffle and whisk in the butter piece-by-piece until fully incorporated into the sauce Perigeux. Season to taste with salt and freshly ground pepper.