Black Truffle Sauce

1. 1

   Wash chopped leek in a bowl of cold water, then lift out and drain (do not pat dry).

2. 2

   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.

3. 3

   Add wine, thyme, and truffles and boil, uncovered, until most of liquid is evaporated, about 12 minutes.

4. 4

   Add stock and boil until reduced to about 2 cups, about 25 minutes.

5. 5

   Stir in cream and simmer, stirring occasionally, until reduced to about 2 3/4 cups, about 40 minutes.

6. 6

   Pour mixture through a fine sieve into another saucepan, pressing on and discarding solids.

7. 7

   Whisk in truffle oil and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.