Perigourdine Sauce Recipe
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.
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Servings: 3 people
Calories: 169kcal
Equipment
- 1 strainer
- 1 saucepan etc
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.