By Dr. Leah Alexander | Published on July 14, 2023 | Last Updated on November 10, 2023
How about a dish that is creamy, subtly sweet, and earthy all at the same time? If that’s what you’re in search of then Perigourdine Sauce is just for you. This classic French sauce is made with flavorful ingredients. It’s a wonderful accompaniment to rich meats like steak or game birds and can also be used as a dip for vegetables.
In this article, you will learn about the history of Perigourdine Sauce, what ingredients you need to make it, and some tips for making a perfect batch.
What Is perigourdine sauce?
Perigourdine Sauce is a classic French sauce that is made with brown stock, Madeira wine, diced truffles, and butter. The dish pairs well with steaks, game birds and can also be used as a dip for vegetables.
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Where Did I First Try perigourdine sauce?
I first tried Perigourdine Sauce at a quaint little bistro in Paris. I had heard of the dish before, but my experience of it was through rumor and hearsay only. When I finally sat down to enjoy it, I was taken aback by the flavor profile and texture; it was truly unlike anything else I’d ever tasted.
The sauce was creamy and velvety with a rich flavor from the truffle. The subtle sweetness of the Madeira wine balanced out the earthy tones of the truffle perfectly, creating an incredible interplay between all of the ingredients.
I found myself savoring every bite and thinking about how truly unique this dish was. I asked my server how it was made and he went on to explain the process. He told me that the truffle is first cooked in butter until lightly browned; this brings out its flavor and aroma.
The brown stock is then added along with the Madeira wine and simmered for about 15 minutes until reduced by half. Finally, the sauce is strained into a separate bowl so that it is silky and smooth.
The server suggested that I pair the sauce with a steak, which sounded like an excellent idea. I followed his advice and was blown away by how well the two went together.
The steak had a strong flavor profile that was complimented perfectly by the rich, earthy notes of the Perigourdine Sauce. From that day forward, I knew that this sauce would be a staple in my kitchen.
Ingredients
- Diced truffle: This ingredient will add a subtle earthy flavor and aroma to your Perigourdine Sauce. Use only fresh truffles because the pre-prepared ones found in supermarkets are not of the same quality.
- Butter: The butter will help give a creamy texture to the sauce and also helps with the emulsification process, making sure all the ingredients stay together.
- Brown stock: Use high-quality brown stock as this will give your sauce a rich, deep flavor.
- Madeira: Madeira is a fortified wine from the Portuguese island Madeira and it adds sweetness and depth to the sauce.
Cooking Directions
Step 1
Start by heating a sauté pan over medium heat. Add the diced truffle to the pan and cook until lightly browned.
Step 2
Once the truffle is lightly browned, add the butter and allow it to melt before stirring everything together. When the butter has melted, add the brown stock and turn the heat to low, for 10 minutes until the sauce has reduced by about half.
Step 3
Add the Madeira and simmer for an additional five minutes before removing it from the heat. Strain the sauce into a separate bowl and serve while hot.
Cooking Tips
- Before you start cooking, make sure to check that all ingredients are at room temperature for optimal results.
- To make sure your sauce isn’t too runny, reduce it over medium heat until it has the desired thickness.
- Make sure to stir the sauce regularly while it’s cooking so that all ingredients are evenly distributed and no lumps form.
What Ingredients Can I Replace or Substitute While Making It?
If you don’t have a truffle, you can substitute it with mushrooms. The sauce will still have an earthy flavor but won’t be as intense as it would be if you had used truffle. You can also use white wine instead of Madeira for a lighter and more delicate flavor.
Perigourdine Sauce Recipe
Equipment
- 1 strainer
- 1 saucepan etc
- 1 Sauté pan
Ingredients
- 1/2 tablespoon of melted butter melting into the mixture, imparting a smooth and velvety texture.
- 1/2 cup of brown stock , intensifying the depth and richness of the sauce, creating a savory and robust base.
- 1 tablespoon of Madeira infusing a rich and complex flavor to the sauce.
- 1/2 tablespoon of finely diced truffle adding an earthy and luxurious aroma to the dish.
Instructions
- Begin by preheating a sauté pan over medium heat. Add the diced truffle and caramelize until lightly golden browned.
- Introduce the butter into the mixture, allowing it to melt before stirring everything together. Once melted, gradually pour in the brown stock and reduce the heat to low for 10 minutes or until sauce has reduced by half.
- Finally, splash in the Madeira and simmer for an extra five minutes before removing it from the stovetop. Strain the sauce into a separate bowl and serve warm.
Notes
- Before you start cooking, make sure to check that all ingredients are at room temperature for optimal results.
- To make sure your sauce isn’t too runny, reduce it over medium heat until it has the desired thickness.
- Make sure to stir the sauce regularly while it’s cooking so that all ingredients are evenly distributed and no lumps form.
Nutrition Information
A single serving of this sauce is approximately
How to Store Leftover perigourdine sauce?
Leftover Perigourdine Sauce can be stored in the refrigerator for up to 5 days. To reheat, warm it on the stove or in a microwave-safe container and enjoy.
FAQs
Can pregnant women eat this?
Yes, pregnant women can safely eat this sauce as long as there are no allergies or pre-existing medical conditions. However, it is best to check with a doctor before consuming any new food items.
What can I serve with this sauce?
This sauce pairs well with steak, game birds, and vegetables. It can also be used as a dip for bread or even grilled fish.
Is it suitable for Vegetarians?
Yes, this sauce can be made vegetarian-friendly by substituting brown stock with vegetable broth. Moreover, you can use olive oil instead of butter as a healthier alternative.
Wrapping Up
Thanks for reading this recipe on how to make Perigourdine Sauce. It pairs well with steaks, and game birds, and can also be used as a dip for vegetables. Be sure to use fresh ingredients for optimal results and follow the cooking tips mentioned in the article for best results.
If you try out the recipe for yourself, then share it with your family and friends and let us know how it turned out.
Sharing is Caring!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
