Fast Answer
Périgueux (pair-ee-GUH) sauce is demi-glace simmered with shallots and Madeira, then finished with chopped truffle. It tastes savory and earthy, with a little sweetness. It takes about 20 minutes with store-bought demi-glace. Serve it over beef tenderloin, strip steak, veal, or duck.
What Is Périgueux Sauce?
Périgueux sauce is what happens when a good steak decides it wants to wear a tuxedo. It’s a brown sauce of demi-glace, Madeira, and truffles, named after the city of Périgueux in France’s Périgord region. I’ve made it twice, once with jarred summer truffles and once with truffle oil. Below is the recipe, what it tastes like, and what to use if you can’t find truffles.
Start Here
- Flavor base: demi-glace provides deep, meaty richness. I used a commercial brand.
- Madeira: adds sweetness and balance. Cognac works as a substitute.
- Truffles: the signature ingredient. Jarred truffles work well.
- Key technique: reduce, don't rush. This builds intensity.
- Best with: beef tenderloin, strip steak, duck, veal, and game meats.
What It Tastes Like
- Umami from the truffle. Savory and earthy.
- Sweetness from the Madeira. It balances the richness of the demi-glace.
- Texture: velvety and glossy, and it coats the spoon.
Why This Works
- Demi-glace = depth: concentrated stock creates body and richness.
- Madeira = balance: adds sweetness and acidity to cut through fat.
- Truffles = aroma: the final layer.
- Reduction = intensity: simmering concentrates everything into a silky finish.
Think of it as building a sauce in three acts: depth, then balance, then luxury.
Think Like a Cook: Périgueux sauce isn't really about truffles. It's about finishing. The best cooks don't just cook meat well. They finish it with something that makes it stand out.
No Truffles?
- Jarred truffles: 1 tablespoon, finely chopped. This is what I'd look for first.
- Truffle oil: only if you can't find truffles. Use ½ teaspoon at most and stir it in at the very end, off the heat.
- Go easy on the oil. Too much tastes artificial and overpowering.
Périgueux Sauce Recipe
Equipment
- saucepan
Ingredients
- 1 tablespoon butter
- 2 shallots finely chopped
- ¼ cup Madeira wine cognac as a substitute
- 1 cup demi glace homemade or store-bought
- ½ cup beef or veal stock
- salt and freshly ground pepper to taste
- 2 teaspoons fresh truffles finely chopped (or shaved at the end) or 1 tablespoons jarred truffles, finely chopped
- fresh parsley for garnish (optional)
Instructions
Sauté the Shallots
- Melt the butter in a medium saucepan over medium heat. Add the shallots and sauté until translucent and fragrant, about 3–4 minutes.
Deglaze with Madeira
- Add the Madeira and simmer for 1–2 minutes, until the alcohol mostly cooks off.
Add Demi-Glace and Stock
- Stir in the demi-glace and stock. Bring to a gentle simmer and reduce slightly, about 5–7 minutes.
Add the Truffles
- Add the chopped truffles and simmer gently for another 5 minutes. Don't let it boil.
Season and Finish
- Season with salt and pepper. If the sauce is too thick, add a little stock. If it's too thin, reduce it a little more.
Serve
- Serve right away over beef tenderloin, strip steak, veal, duck, or game. Garnish with parsley if you like.
Notes
Truffle Substitutes
- Jarred truffles: 1 tablespoon finely chopped
- Truffle oil (if substituting): ½ teaspoon (max), added at the very end
What Most Cooks Get Wrong
- Using weak stock: if your base lacks flavor, the sauce falls flat.
- Skipping reduction: this is where the flavor comes from, so don't rush it.
- Overusing truffle oil: it can taste artificial and overpowering.
- Boiling after adding truffles: you'll lose their delicate aroma.
Quick Fixes and Tips
- Too thick? Add a little stock.
- Too thin? Simmer it a little longer.
- Not enough Madeira flavor? It should taste slightly sweet. Use real Madeira and measure it.
- Truffle flavor too weak? Add a little more chopped truffle at the end, not more oil.
What to Serve With This
- Beef tenderloin: the classic pairing, a steakhouse finish.
- Strip steak: what I think I served it with.
- Duck breast: rich meets rich, but balanced.
- Veal medallions: elegant and traditional.
- Game meats: enhances deep, earthy flavors.
- Egg dishes: a surprisingly luxurious upgrade.
How This Sauce Works
👃 Aroma
Truffles bring a deep, earthy perfume.
👅 Taste
Rich, savory, slightly sweet from Madeira.
🧈 Texture
Velvety, glossy, coats the spoon.
Storage and Make-Ahead
- You can make it ahead. Don't reduce it all the way, or it will get too thick when you reheat it.
- Reheat gently, then reduce it to the thickness you want just before serving.
- Thin it with stock if it gets too thick.
What Is Madeira Wine?
Madeira wine is a fortified wine from the Madeira Islands, an archipelago in the Atlantic Ocean and an autonomous region of Portugal. Renowned for its unique production process and remarkable longevity, Madeira wine has a storied history dating back to the 15th century, when it was a popular choice among sailors and explorers.
The production of Madeira involves fortifying the wine with grape spirit, typically during fermentation, to increase its alcohol content. What sets Madeira apart is its aging process. The wine is exposed to heat and oxygen, traditionally achieved by storing it in warm attics or using estufagem, where the wine is heated in special tanks. This process, known as modernization, imparts distinctive flavors of caramel, nuts, and dried fruit and ensures that the wine remains stable and virtually indestructible, capable of aging for decades or even centuries.
Madeira wines range from dry to sweet, with styles including Sercial, Verdelho, Bual, and Malvasia (Malmsey), each named after the grape variety used. These wines are versatile, enjoyed as aperitifs and dessert wines, and used in cooking to add depth to sauces and dishes.
Madeira’s robust character and unique production make it a cherished choice for wine enthusiasts and a key ingredient in gourmet cuisine.
Frequently Asked Questions about Périgueux Sauce
What is Périgueux sauce made of? Demi-glace, Madeira wine, shallots, butter, and black truffle. It’s a brown sauce finished with chopped truffle.
What does Périgueux sauce taste like? Savory and earthy, with umami from the truffle and a little sweetness from the Madeira.
How do you pronounce Périgueux? Roughly “pair-ee-GUH.” The final “x” is silent.
How do you make Périgueux sauce at home? Sauté shallots in butter, deglaze with Madeira, simmer in demi-glace and stock, then add chopped truffle and simmer gently for 5 minutes. The whole thing takes about 20 minutes.
What is the difference between Périgueux and Périgourdine sauce? The names are often used for the same style of sauce: a brown sauce with Madeira and truffles. Some sources reserve Périgourdine for versions with larger pieces of truffle or foie gras.
Can I use truffle oil instead of truffles? Yes, if you can’t find truffles. Use ½ teaspoon at most and stir it in at the very end, off the heat. Too much tastes artificial.
What can I use instead of Madeira? Cognac. Madeira gives the sauce its sweetness, so the sauce will be a little less sweet with cognac.
Can I make Périgueux sauce ahead of time? Yes. Don’t reduce it all the way. Reheat it and reduce it to the thickness you want just before serving, so it doesn’t turn too thick.
Can I use store-bought demi-glace? Yes. I used a commercial brand of demi-glace. Use a good one, since the sauce is only as good as its base.
2 Responses
Hi, wondering if your perigeaux sauce can be made a day or so before using? Thanks, Jim
I don’t see why not. I would personally not reduce it all the way and then when you want to serve it, heat it up and reduce it to desired consistancy.