Velvety texture, concentrated black truffle flavor: this coulis coats meat or pasta with a glossy, indulgent coating. Made with veal stock and flambéed white port, it comes together in just 15 minutes.

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Ingredients for 8 servings

servings
  • 2.1 cups (500 ml) veal stock
  • 0.8 cup (200 ml) white port
  • 3.5 oz (100 g) fresh truffle pieces
  • 0.8 cup (200 ml) heavy cream
  • Salt and freshly ground pepper