Recipe: Truffle Coulis

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.