Andy Anderson !
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.
1 Tbsprendered goose fat
2 mediumshallots, peeled and finely chopped
1 mediumblack truffle peeled and thinly sliced (see note below)
1/2 cbeef stock, extra rich
1 tsptomato paste
1 Tbspveal glaze
1/4 tspsalt, kosher variety
1 pinchblack pepper, freshly ground
1 Tbspsweet butter, unsalted
1 Tbspfresh parsley, finely chopped
How to Make Semi-Perigourdine Sauce
- Melt the goose fat in a reduction pan over low heat.
- Add the shallots and continue to cook until they are softened.
- Add the truffle liquid, the peel, the madeira, beef stock, tomato paste, and veal glaze.
- Stir and simmer over low heat for about 15 minutes.
- Remove from the heat and strain through a fine mesh strainer.
- Wipe out the reduction pan, and return the strained sauce to the pan.
- Add the salt and pepper
- Add the sliced truffle, and bring the sauce to a light boil.
- Immediately reduce to a low simmer, and allow the mixture to reduce by a third.
- Remove from heat, stir in the butter and parsley.