Semi-Perigourdine Sauce

Andy Anderson !

By
@ThePretentiousWichitaChef

Okay, this was a sauce that was taught to me at Cordon Bleu. You may never make this sauce; however, if you do, you will love the results. This whole recipe only makes a half-cup of finished sauce, but when served over beef or duck… heavenly.

I make this sauce a few times during the year, and it's mostly for the upcoming holidays. No, photos... yet. But I'll have a few after I make some.

Oh, one more thing… NO SUBSTITUTIONS… NONE, NADA, ZIP.

So you ready… let’s get into the kitchen.


Featured Pinch Tips Video

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
3-4
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

1 Tbsp
rendered goose fat
2 medium
shallots, peeled and finely chopped
1 medium
black truffle peeled and thinly sliced (see note below)
2 Tbsp
madeira
1/2 c
beef stock, extra rich
1 tsp
tomato paste
1 Tbsp
veal glaze
1/4 tsp
salt, kosher variety
1 pinch
black pepper, freshly ground
1 Tbsp
sweet butter, unsalted
1 Tbsp
fresh parsley, finely chopped

Step-By-Step

Step 1 Direction Photo

1Chef's Note: About the truffles. You want to use truffles that come preserved in a jar. Save the peelings, and about 2 teaspoons of the liquid from the jar.

2Melt the goose fat in a reduction pan over low heat.

3Add the shallots and continue to cook until they are softened.

Step 4 Direction Photo

4Chef’s Note: Don’t let the shallots brown… just softened over low heat.

5Add the truffle liquid, the peel, the madeira, beef stock, tomato paste, and veal glaze.

6Stir and simmer over low heat for about 15 minutes.

7Remove from the heat and strain through a fine mesh strainer.

Step 8 Direction Photo

8Chef's Tip: Use a wooden spoon and press against the sauce to "push" it through the strainer.

9Wipe out the reduction pan, and return the strained sauce to the pan.

10Add the salt and pepper

11Add the sliced truffle, and bring the sauce to a light boil.

12Immediately reduce to a low simmer, and allow the mixture to reduce by a third.

Step 13 Direction Photo

13Chef’s Note: The reduction will take about twenty minutes.

14Remove from heat, stir in the butter and parsley.

Step 15 Direction Photo

15Add to a sauceboat, and serve while still warm. Enjoy.

Step 16 Direction Photo

16Keep the faith and keep cooking.

About this Recipe

Course/Dish: Other Side Dishes, Gravies
Main Ingredient: Vegetable
Regional Style: French
Dietary Needs: Vegetarian, Soy Free
Other Tag: Quick & Easy