Maderia Black Truffle Jus Recipes
MADEIRA TRUFFLE SAUCE
Provided by Jacques Pepin
Categories condiments
Time 10m
Yield About two cups
Number Of Ingredients 8
Steps:
- Melt the butter in a saucepan and add the shallots. Cook gently over low heat for about 2 minutes, until the shallots are soft but not brown.
- Add the Madeira, bring the mixture to a boil and reduce it by half to concentrate the flavor. Mix in the demiglace, return the mixture to a boil and add the dissolved potato starch and salt and pepper to taste.
- Just before serving, add the chopped truffles and Cognac. Bring the mixture to a boil, cover tightly to prevent the aroma from evaporating and serve as soon as possible with the truffled potatoes Sarladaise (see recipe) or with meat.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 433 milligrams, Sugar 1 gram, TransFat 0 grams
MADERIA BLACK TRUFFLE JUS
Steps:
- * In a saucepan, bring to the boil the reserved juices from the beef pan with the Madeira and beef broth (stock). * Simmer gently until reduced by half. Add the finely chopped truffles (if using them), and bring back to simmering for 2 minutes. * Take the pan off the heat and add a knob of butter. Shake the pan gently until the butter melts and gives a shine to the sauce. * Season to taste.
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