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Bordelaise truffle sauce |
Garnishes
Sauce with character, very good for lamb, beef or duck!
The quality of your veal stock and the red wine (not too expensive either) will make the difference.
Ingredients
Recipe for 4 servingsRed wine sauce
Topping (optional)
Preparation time: 30 min
Preheat your at 0 °F
-
Setting up
Reduce your veal stock (brown) by half, to obtain a demi-glace.
Peel and finely chop a shallot (for the sauce).
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Shallot sauce
Sauce In a saucepan, brown the chopped shallot, once translucent, deglaze with the red wine (e.g. Cahors), let it reduce almost to dryness. Moisten with the demi-glace, once a nice boil is obtained, lower the heat and let it reduce 2 to 3 minutes. Adjust the seasoning with salt and pepper. Finish the sauce with the tartufada.
The quality of your veal stock and the red wine (not too expensive either) will make the difference.
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An exceptional product in the spotlight!
TRUFFLE! Cook up this noble mushroom in a delicious menu!
- Wellington beef |
- Melting potatoes, garlic, rosemary, thyme, chicken broth |
- Risotto with truffle oil, garlic and parsley mixed mushrooms
- Honey glazed carrots |
- Bordelaise Truffle Sauce |
- Giant maple and vanilla Île flottante with caramelized hazelnuts |
An exceptional product in the spotlight!
TRUFFLE! Cook this noble mushroom in a delicious menu to match 3 glasses of wine!
- Wellington beef |
- Melting potatoes, garlic, rosemary, thyme, chicken broth |
- Risotto with truffle oil, garlic and parsley mixed mushrooms
- Honey glazed carrots |
- Bordelaise Truffle Sauce |
- Giant maple and vanilla Île flottante with caramelized hazelnuts |
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