Black Truffle Sauce
By: Anonymous
Published: Wednesday, December 2, 2009 - 3:28am

Ingredients




4 tablespoons unsalted butter
2 tablespoons finely-minced shallots
2/3 cup rich brown sauce (demi-glace) homemade or prepared
1/4 cup dry red wine
1 one-ounce fresh black truffle brushed, shaved thin
Salt to taste
Freshly-ground black pepper to taste

Preparation

1 In a heavy saucepan melt 3 tablespoons of the butter over medium heat. When bubbly add shallots and saute 3 minutes. Add brown sauce, red wine and truffle. Bring to a slow simmer and cook, occasionally swirling pan, until sauce reduces in half. Remove from heat, swirl in remaining tablespoon butter and season to taste with salt and pepper. Serve immediately with squab, beef or veal. 2 This recipe yields a scant 1 cup. 3 Yield: 1 scant cup