Périgueux Sauce Recipe
A great sauce made with Madeira wine and truffle.
Servings: 4
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
- fresh parsley for garnish (optional)
- 2 teaspoons fresh truffles finely chopped (or shaved at the end)
Instructions
Sauté the Shallots
- In a medium saucepan, melt the butter over medium heat.
- Add the finely chopped shallots and sauté until they become translucent and fragrant, about 3-4 minutes.
Deglaze with Madeira
- Carefully add the cognac or Madeira wine to the saucepan.If desired, flambé the alcohol by lighting it with a match (be cautious and ensure safety measures are in place). Allow the flames to subside naturally.Alternatively, simmer the mixture until the alcohol mostly evaporates, about 1-2 minutes.
Add Demi-Glace and Stock
- Stir in the demi-glace and beef or veal stock.Bring the mixture to a gentle simmer and let it reduce slightly, about 5-7 minutes. This will concentrate the flavors and thicken the sauce.
Incorporate the Truffles
- Add the finely chopped or sliced black truffles to the sauce.If using truffle oil, add it now as well.
- Simmer the sauce gently for another 5 minutes, allowing the truffle flavor to infuse the sauce.
Season and Finish
- Season the sauce with salt and freshly ground black pepper to taste.If the sauce is too thick, add more stock to reach the desired consistency. Conversely, if it's too thin, reduce it until it reaches the desired thickness.
Serve
- Once the sauce is ready, remove it from the heat.Optionally, garnish with finely chopped fresh parsley for a touch of color and freshness.
- Serve the Périgueux sauce immediately over your choice of meats, such as beef tenderloin, veal, duck, or game.
Notes
Truffle Substitutes
- Jarred truffles: 1 tablespoon finely chopped
- Truffle oil (if substituting): ½ teaspoon (max), added at the very end