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Perigourdine Sauce Recipe

Perigourdine sauce is a luxurious accompaniment that can elevate any dish to new heights of sophistication and flavor.

Originating from the Périgord region in France, this rich sauce is known for its unique combination of ingredients, which include truffles and Madeira wine.

When searching for a truly indulgent addition to your culinary repertoire, look no further than a properly made Perigourdine sauce.

Creating a delicious Perigourdine sauce begins with sourcing the finest ingredients.

Fresh truffles are essential, as they provide an unparalleled earthy depth to the sauce.

Madeira wine adds a complementary layer of sweetness and complexity.

By combining these upscale components with high-quality stock and a few other simple ingredients, you can utterly transform a variety of dishes, from beef tenderloin to pan-seared chicken.

How to Make Perigourdine Sauce

perigourdine sauce recipe feat

Ingredients List

  • Diced truffle (1 tablespoon)
  • 2 tablespoons unsalted butter
  • 1 cup brown stock
  • 1 shallot, minced
  • ¼ cup Madeira or other fortified wine
  • 1 ounce fresh black truffles, chopped
  • Salt and pepper, to taste

Step-by-step process

Step 1. Heat butter:

In a clean saucepan, melt 1 tablespoon of the unsalted butter over medium heat.

Add the diced truffle to the saucepan and sauté in the butter until fragrant.

Once the truffle is cooked, remove it from the saucepan and set aside.

Step 2. Add Madeira:

Pour 1 tablespoon of the Madeira or fortified wine into the saucepan to deglaze and stir, loosening any bits of truffle left behind.

Add the brown stock to the saucepan and let the mixture simmer for about 5 minutes.

Strain the mixture into a clean saucepan to remove any solids, then return the cooked truffle to the sauce.

Step 3. Add remaining ingredients:

Stir in the remaining 1 tablespoon of Madeira, minced shallot, and chopped black truffles.

Keep the sauce warm on low heat without allowing it to boil.

Add the remaining 1 tablespoon of butter, salt, and pepper to taste.

Your Perigourdine Sauce is now ready to be served over your desired dish, such as a filet of beef or other meats.

Side Dishes for Perigourdine Sauce

Perigourdine Sauce is a rich and flavorful sauce that can elevate your meal to the next level.

Here are a few side dishes that pair exceptionally well with this luxurious sauce:

Grilled Vegetables

You can never go wrong with a selection of grilled vegetables, especially when paired with Perigourdine Sauce.

Some popular choices include asparagus, bell peppers, zucchini, and mushrooms.

These vegetables not only offer a contrasting texture to the sauce but also help to balance out its richness, making it more enjoyable.

Creamy Mashed Potatoes

Mashed potatoes are a classic side dish, and for a good reason.

They’re smooth, creamy, and comforting, making them the perfect companion to a dish with Perigourdine Sauce.

The creaminess of the mash complements the robust flavors of the sauce, creating a harmonious and satisfying pairing.

Ingredients Substitutes For Perigourdine Sauce

One of the challenges of making the Perigourdine Sauce is finding suitable substitutes for some of its key ingredients.

In this section, you will find alternatives for these ingredients that will still allow you to enjoy and savor the depth of flavor in a Perigourdine Sauce.

Wine

If you do not have Madeira wine or cannot consume alcohol, you can still make Perigourdine Sauce with a white wine substitute.

A dry white wine, such as Chardonnay or Sauvignon Blanc, can be used in place of the Madeira.

While the flavor profile will be slightly different, the white wine will still add a rich complexity to the sauce.

For a non-alcoholic option, you can use white grape juice or unsweetened apple juice mixed with a splash of white wine vinegar.

This combination will provide a similar acidity and some of the fruity notes found in Madeira wine while keeping the sauce alcohol-free.

How to Store Perigourdine Sauce

Proper storage is important to maintain its taste and quality when you’ve made a fresh batch of Perigourdine sauce.

Here are a few storage methods to keep in mind.

Refrigeration

Refrigeration is the most straightforward and common way to store Perigourdine sauce.

Allow the sauce to cool to room temperature first, then transfer it into an airtight container.

Keep the container in the refrigerator, where it should stay fresh for up to 5 days.

Freezing

For longer storage, freezing is an ideal option.

Pour the cooled sauce into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion.

Seal tightly and label with the date and contents.

Store the sauce in the freezer, where it can last up to 3 months.

Common Mistakes to Avoid

Here are the most common mistakes to avoid when preparing Perigourdine Sauce:

Using Inferior Quality Truffles

One of the key ingredients in a decadent Perigourdine sauce is fresh truffle.

While black truffles from the Portuguese island are considered premium, the quality of the ingredients can make a significant difference in the overall flavor.

When selecting truffles, ensure they are fresh and fragrant to enhance the earthy flavor of the sauce.

Avoid using inferior quality truffles or truffle oil, data-preserver-spaces=”true”> as this may undermine the authentic taste of the dish.

Not Paying Attention to Reduction

The traditional reduction sauce is crucial in achieving the perfect Perigourdine sauce consistency.

When reducing the Madeira wine and demi-glace, ensure it is done over medium-high heat and the liquid is reduced by half.

Neglecting this step or rushing the process may result in a less-than-ideal thickness for your delectable sauce.

Failing to Simmer Ingredients

Allowing the sauce to simmer gently with the truffle and Madeira wine mixture plays a critical role in melding flavors together.

Skipping this step or simmering for a shorter duration may result in an underdeveloped flavor profile.

Take time to simmer the sauce for the suggested duration, ensuring it reaches its full potential and enhances your dish.

perigourdine sauce recipe feat

Perigourdine Sauce Recipe

Originating from the Périgord region in France, this rich sauce is known for its unique combination of ingredients, which include truffles and Madeira wine.
When searching for a truly indulgent addition to your culinary repertoire, look no further than a properly made Perigourdine sauce.
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Condiment
Servings 4
Equipment
  • 1 clean saucepan
Ingredients
  
  • Diced truffle 1 tablespoon
  • 2 tablespoons unsalted butter
  • 1 cup brown stock
  • 1 shallot minced
  • ¼ cup Madeira or other fortified wine
  • 1 ounce fresh black truffles chopped
  • Salt and pepper to taste
Instructions
 
  • In a clean saucepan, melt 1 tablespoon of the unsalted butter over medium heat.
    Add the diced truffle to the saucepan and sauté in the butter until fragrant.
    Once the truffle is cooked, remove it from the saucepan and set aside.
  • Pour 1 tablespoon of the Madeira or fortified wine into the saucepan to deglaze and stir, loosening any bits of truffle left behind.
    Add the brown stock to the saucepan and let the mixture simmer for about 5 minutes.
    Strain the mixture into a clean saucepan to remove any solids, then return the cooked truffle to the sauce.
  • Stir in the remaining 1 tablespoon of Madeira, minced shallot, and chopped black truffles.
    Keep the sauce warm on low heat without allowing it to boil.
    Add the remaining 1 tablespoon of butter, salt, and pepper to taste.
    Your Perigourdine Sauce is now ready to be served over your desired dish, such as filet of beef or other meats.

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