Basic Truffle Sauce
This basic truffle sauce will serve you well in so many situations. Cook this up and drizzle it over scallops, over grilled red meats, over shrimp, over vegetables. The sauce can be made using either black or white truffles. This recipe makes a lot of sauce. Please scale the recipe to fit the meal and use the proportions as a guideline. This recipe can easily be cut in half.
What You Do
1. Wash chopped leek in a bowl of cold water, then lift out and drain (do not pat dry). Steam leek, shallot, and garlic in a 4-quart heavy saucepan, covered, over low heat, stirring occasionally, until softened, about 6 minutes. Add wine, thyme, and truffles and boil, uncovered, until most of liquid is evaporated, about 12 minutes.
2. Add stock and boil until reduced to about 2 cups, about 25 minutes. Stir in cream and simmer, stirring occasionally, until reduced to about 2 3/4 cups, about 40 minutes. Pour mixture through a fine sieve into another saucepan, pressing on and discarding solids. Whisk in truffle oil and season with salt and pepper.
Notes: Sauce can be made 2 days ahead and chilled, covered. Reheat over low heat, stirring. Freeze any remaining sauce for another use. Makes about 2 cups. Takes an hour and a half to slice and dice, cook it down and strain it. You could add a few tablespoons Marsala wine to the white wine in this recipe. A cup of veal demi-glaze could be substituted for a cup of the white wine.
Source: Chef Michael Mina - Aqua, San Francisco, CA
Wine Pairings
Depending on recipe, Pinot noir for medium weight dishes, Chardonnay for lighter dishes, possibly Cabernet Sauvignon blend for heavy meat dishes, although heavy meats can overpower the truffle flavors.
Ingredient List
Here’s what you need:
1 leek (white and pale green parts only), finely chopped
1 3/4 cups finely chopped shallot (10 oz)
3 garlic cloves, finely chopped
2 cups dry white wine
2 large fresh thyme sprigs
1 1/4 oz black truffles, finely chopped
4 cups chicken stock or low-sodium chicken broth
4 cups heavy cream (can use less or substitute a lighter milk depending upon diet)
1/4 teaspoon black or white truffle oil, or to taste
|
