semi-perigourdine sauce

Name: Semi-Perigourdine Sauce
Prep time: 20 min
Cook time: 30 min
Yield: 3
Cuisine: French
Ingredients: 1 tablespoon(s) rendered goose fat; 2 medium shallots, peeled and finely chopped; 1 medium black truffle peeled and thinly sliced (see note below); 2 tablespoon(s) madeira; 1/2 cup(s) beef stock, extra rich; 1 teaspoon(s) tomato paste; 1 tablespoon(s) veal glaze; 1/4 teaspoon(s) salt, kosher variety; 1 pinch(es) black pepper, freshly ground; 1 tablespoon(s) sweet butter, unsalted; 1 tablespoon(s) fresh parsley, finely chopped

42 Pinches 4 Photos

Andy Anderson !

Wichita, KS

Updated on Sep 10, 2014

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.

Rate

prep time 20 Min

cook time 30 Min

method Stove Top

yield 3-4 serving(s)

Ingredients

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

How To Make semi-perigourdine sauce

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.

Step 2

Melt the goose fat in a reduction pan over low heat.
Step 3

Add the shallots and continue to cook until they are softened.
Step 4

Chef’s Note: Don’t let the shallots brown… just softened over low heat.
Step 5

Add the truffle liquid, the peel, the madeira, beef stock, tomato paste, and veal glaze.
Step 6

Stir and simmer over low heat for about 15 minutes.
Step 7

Remove from the heat and strain through a fine mesh strainer.
Step 8

Chef's Tip: Use a wooden spoon and press against the sauce to "push" it through the strainer.
Step 9

Wipe out the reduction pan, and return the strained sauce to the pan.
Step 10

Add the salt and pepper
Step 11

Add the sliced truffle, and bring the sauce to a light boil.
Step 12

Immediately reduce to a low simmer, and allow the mixture to reduce by a third.
Step 13

Chef’s Note: The reduction will take about twenty minutes.
Step 14

Remove from heat, stir in the butter and parsley.
Step 15

Add to a sauceboat, and serve while still warm. Enjoy.
Step 16

Keep the faith and keep cooking.
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