1 In a sauté pan, add the port and truffle pieces. When everything is hot, flambé it.
2 Add the cream and let reduce for 2 minutes, then add the veal stock, season with salt and freshly ground pepper, and cook for 10 minutes at a gentle simmer.
3 Blend for 10 seconds and strain.
This coulis is wonderful for fresh pasta, poultry, white meats (veal tenderloin) or red meats (tournedos Rossini), risottos, and more.
And here's the same useful tip: transfer to small jars and freeze. Take them out as needed.
In Périgord, cooks save their truffle pieces for this kind of coulis rather than adding them directly to cream sauce. Simple reason: flambéing with port concentrates the earthy aromas before you add the cream, and that makes all the difference. Technique-wise, never go past 10 minutes of gentle simmering. Beyond that, the truffle's volatile aromas escape. Pour it warm over your tournedos or risotto, never hot.
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