Madeira Truffle Sauce

1. 1

   Melt the butter in a saucepan and add the shallots.

2. 2

   Cook gently over low heat for about 2 minutes, until the shallots are soft but not brown.

3. 3

   Add the Madeira, bring the mixture to a boil and reduce it by half to concentrate the flavor.

4. 4

   Mix in the demiglace, return the mixture to a boil and add the dissolved potato starch and salt and pepper to taste.

5. 5

   Just before serving, add the chopped truffles and Cognac.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.