Truffle Sauce

Preparation info
    • Difficulty


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By Sat Bains

Published 2012

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For the Truffle Sauce

  • 50 g black truffle
  • 300 g salted butter
  • 100


Slice the truffle wafer thin.

Melt the butter and cook until it turns golden brown. Leave the butter to cool and then blend with the truffle until smooth.

Warm the chicken stock and whisk in the truffle butter. Season with the balsamic vinegar and a little salt if needed.