Semi-Perigourdine Sauce

4
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.

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

How to Make Semi-Perigourdine Sauce

Step-by-Step

  • 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.
  • 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.
  • 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.
  • 13Chef’s Note: The reduction will take about twenty minutes.
  • 14Remove from heat, stir in the butter and parsley.
  • 15Add to a sauceboat, and serve while still warm. Enjoy.
  • 16Keep 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