Périgueux Sauce Recipe
A great sauce made with Madeira wine and truffle.
Servings: 4
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.
Don't rush this step. The reduction is what builds the flavor.
Add the Truffles
- Add the chopped truffles and simmer gently for another 5 minutes. Don't let it boil.
If you're using truffle oil instead of truffles, skip this step and stir the oil in at the end, off the heat.
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