Périgueux Sauce

Sauce Périgueux

Preparation info
  • Makes about 1½ Cups Sauce; Serves


    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About


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


  1. 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.
  2. 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.
  3. Strain through a sieve lined with several layers of cheesecloth, pressing d