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Bordelaise truffle sauce |

Garnishes

Sauce with character, very good for lamb, beef or duck!

Note

The quality of your veal stock and the red wine (not too expensive either) will make the difference.

Ingredients

Recipe for 4 servings

Red wine sauce

50 Gr

Chopped shallot

125 Ml

Red wine

200 Ml

Veal stock

4 Unit(s)

Shallot

4 Sprig(s)

Thyme

1 Tbsp

Tartufada

Topping (optional)

20 Gr

Fresh truffle

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).
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.