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.


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Rating:

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

Directions Step-By-Step

1
Chef'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.
2
Melt the goose fat in a reduction pan over low heat.
3
Add the shallots and continue to cook until they are softened.
4
Chef’s Note: Don’t let the shallots brown… just softened over low heat.
5
Add the truffle liquid, the peel, the madeira, beef stock, tomato paste, and veal glaze.
6
Stir and simmer over low heat for about 15 minutes.
7
Remove from the heat and strain through a fine mesh strainer.
8
Chef's Tip: Use a wooden spoon and press against the sauce to "push" it through the strainer.
9
Wipe out the reduction pan, and return the strained sauce to the pan.
10
Add the salt and pepper
11
Add the sliced truffle, and bring the sauce to a light boil.
12
Immediately reduce to a low simmer, and allow the mixture to reduce by a third.
13
Chef’s Note: The reduction will take about twenty minutes.
14
Remove from heat, stir in the butter and parsley.
15
Add to a sauceboat, and serve while still warm. Enjoy.
16
Keep 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