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.
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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