Semi-Perigourdine Sauce

4
Andy Anderson !

By
@ThePretentiousChef

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
3-4
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

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  • 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

How to Make Semi-Perigourdine Sauce

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.

Printable Recipe Card

About Semi-Perigourdine Sauce

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


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