Truffle Sauce

Recipe by Mimi Bobeck
READY IN: 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    tablespoons unsalted butter
  • 2
    tablespoons finely-minced shallots
  • 23
    cup rich brown sauce demi-glace (homemade or prepared)
  • 14
  • 1
    ounce fresh black truffle, brushed and shaved thin
  • salt & freshly ground black pepper

DIRECTIONS

  • In a heavy saucepan melt 3 tablespoons of the butter over medium heat.
  • When bubbly add shallots and sauté 3 minutes.
  • Add brown sauce, red wine and truffle.
  • Bring to a slow simmer and cook, occasionally swirling pan, until sauce reduces in half.
  • Remove from heat, swirl in remaining tablespoon butter and season to taste with salt and pepper.
  • Serve immediately with squab, lamb, beef or veal.