Truffle Cream Sauce Recipes

TRUFFLE CREAM SAUCE

Steps:

• Combine heavy cream and truffle oil in a saucepan over high heat. Bring to a boil. Stir in Parmesan cheese, butter, salt, and pepper. Cook, stirring frequently, until the sauce has a creamy consistency without conglomerates of cheese, about 5 minutes.

WHITE TRUFFLE CREAM SAUCE

Steps:

• Melt butter in a medium to small saucepan or pot of medium-low heat.
• Stir the flour into the melted butter.
• Turn heat to low and add milk and Truffletopia White Truffle Sauce and stir together.
• Add thyme and oregano, stirring occasionally, to desired thickness. Salt and pepper to taste.
• Put this over your favorite pasta, use as a white sauce base, or even thicken it up as a white sauce for pizza.
• Enjoy!!If you want to add mushrooms, tomatoes, cheese, or other ingredients you may do so as you are adding the spices.

TRUFFLE CREAM SAUCE

Steps:

• Melt your butter over low heat in a large sauce pan (might even need a pot if you don't have a tall sauce pan). Add the garlic. Stir for a bit..
• Add the wine. Continue to cook and stir a bit. Enjoy the aromas.
• Add the cream. Stir and heat until well blended. You can get this to darn near boiling if need be.
• Cut the heat considerably. SLOWLY add small amounts of cheese and stir as you go. This will ensure it melts and blends well rather than clumping.
• Continue to reduce the sauce down over a simmer until it's reached your desired viscosity.
• Remove the sauce from the heat source. Add the truffle oil. Stir until blended in.
• Grate in the black summer truffle. I used an entire HALF truffle here. All depends on the truffle itself. Taste the sauce as you go.

TRUFFLE CREAM SAUCE

Steps:

• Whisk the eggs yolks with 1 teaspoon water in a mixing bowl. Slowly whisk the canola oil into the eggs until an emulsion forms. Slowly add 1/2 cup lukewarm water and the lemon juice when the emulsion becomes too thick.
• Make sure the sauce is creamy and fully emulsified before adding the truffle oil. Whisk in the truffle oil and add the salt and pepper. Add more water until the sauce turns off-white in color and has the consistency of ketchup. Taste for seasoning and acid, and add salt and lemon juice accordingly.
• Serve on top of fresh, hot French fries tossed with a little salt and pepper, and sprinkle with grated Parmesan.

TRUFFLE SAUCE

Steps:

• In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for 1 minute. Cut the butter into 1-inch pieces. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chives.

BLACK TRUFFLE SAUCE

Steps:

• Wash chopped leek in a bowl of cold water, then lift out and drain (do not pat dry). Steam leek, shallot, and garlic (in any water clinging to leeks) 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.
• 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.

MADEIRA TRUFFLE SAUCE

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.