Périgueux sauce

Périgueux sauce is a Madeira sauce containing slices of truffle.  It is excellent with poultry (poached or shallow fried) and filet de bœuf en croûte.

Preparation Time: 10 Mins

Cooking Time: 45 Mins

Total Time: 1 Hr

Ingredients

For 4 servings…

1 tbs               Cognac     

30 gms            Truffle  - sliced very thinly       

10 cl               Madeira    

1                    Shallot  - chopped finely         

15 cl               Water       

                      Salt          

                      Pepper      

1 tbs               Flour        

80 gms            Butter       

Method

Melt the butter slowly in a heavy saucepan.  Add the flour and simmer until brown roux is achieved.  Pour in, at the same time, the Madeira, water and cognac.  Mix in the shallot and slices of truffle and thyme.  Pepper to taste.  Salt very sparingly (the flavour of this will intensify as the sauce reduces).

Reduce over a low heat until sauce reaches required consistency.