Spinach and Black Truffle Reduction Sauce Recipe

Name: Spinach and Black Truffle Reduction Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups veal or duck reduction; 1 small onion, quartered; 1/2 small carrot, peeled and chopped; 1/2 celery stalk, chopped; 1 bay leaf; 3 cloves of garlic, peeled; 1 tablespoon olive oil; 4 cups fresh spinach, cleaned and stemmed; 2 garlic cloves, peeled and sliced very thin; 2 tablespoons finely chopped black truffle pieces; 2 tablespoons Truffle Butter

Servings: persons

4 cups veal or duck reduction
1 small onion, quartered
1/2 small carrot, peeled and chopped
1/2 celery stalk, chopped
1 bay leaf
3 cloves of garlic, peeled
1 tablespoon olive oil
4 cups fresh spinach, cleaned and stemmed
2 garlic cloves, peeled and sliced very thin
2 tablespoons finely chopped black truffle pieces
2 tablespoons Truffle Butter

1
In a saucepan, over medium heat, combine the reduction, onions, carrot, celery, bay leaf, and garlic cloves.
2
Bring the liquid to a boil and reduce to a simmer.
3
Cook the liquid until it reduces by half, about 20 to 30 minutes.
4
The sauce will become a gloss.
5
Remove the pan from the heat and strain.
6
Set the liquid aside.
7
In a large saute pan, heat the olive oil.
8
When the oil is hot, add the spinach in batches and saute for about 2 to 3 minutes or until the spinach is wilted.
9
Add the garlic slices.
10
Season with salt and pepper.
11
Stir the veal gloss into the pan and bring to a simmer.
12
Stir in the truffle pieces and truffle butter.
13
Serve the sauce warm

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups veal or duck reduction, 1 small onion, quartered, 1/2 small carrot, peeled and chopped, 1/2 celery stalk, chopped, and more.

Yes, Spinach and Black Truffle Reduction Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach and Black Truffle Reduction Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions