Name: Périgueux Sauce (Sauce Périgueux)
Yield: Makes about 1½ Cups Sauce; Serves 6
Cuisine: France
Ingredients: 2 tablespoons finely chopped shallots ⅔ cup dry Madeira; 2 to 3 tablespoons unsalted butter, cut into small pieces; Salt and freshly ground pepper; 1½ cups demi-glace (storebought or homemade), prepared with the addition of 2 chopped plum tomatoes; 1 medium canned truffle, finely diced, and the truffle liquor, optional; ¼ cup crumbled dried cèpes, rinsed; ¼ cup finely chopped jambon de Bayonne, prosciutto, or Serrano ham; 2 cups dry white wine

Preparation info

Makes about 1½ Cups Sauce; Serves
6

Difficulty
Easy

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

Ingredients

2 cups dry white wine
¼ cup finely chopped jambon de Bayonne, prosciutto, or Serrano ham

Method

In a nonreactive medium saucepan, combine the white wine, ham, cèpes, and shallots; bring to a boil. Lower the heat and reduce to a glaze, about 30 minutes.
Add ½ cup of the Madeira and boil down to a glaze. Add the demi-glace and simmer for 15 to 20 minutes to blend the flavors.
Strain through a sieve lined with several layers of cheesecloth, pressing d