Recipe: Perigourdine Sauce

Name: Sauce Perigourdine
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 portions
Ingredients: Pour ½ litre de sauce2 échalotes ciselées25 cl de Porto rouge10 cl de jus de truffe40 cl de sauce 1/2glace*1 truffe de 40gr(mélano)hachée grossièrement20 gr de foie gras cuit malaxé avec 20 gr de beurre pommadebeurre sel et poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Sauces

Prep 5 min

Cook 10 min

Total 15 min

Servings 6 serv.

The queen of all queens To accompany your Tournedos Rossini, your sautéed veal kidneys or your braised veal sweetbreads but also for your veal tenderloins, your sautéed foie gras escalopes and what can we say when drizzled over just cooked tagliatelles "al dente"

Ingredients for 6 servings

For ½ liter of sauce

2 sliced shallots
25 cl of red Port
10 cl of truffle juice
40 cl of half-glace sauce*
1 truffle of 40gr (melano) roughly chopped
20 gr of cooked foie gras mixed with 20 gr of softened butter
butter salt and freshly ground pepper

Step-by-step directions

1- In a saucepan with butter gently sweat your sliced shallots (5 to 6 minutes)

2- Then add your Port and truffle juice and reduce by half.

3- Pour in your half-glace sauce, reduce for another 3 minutes, then strain your sauce through a chinois into a saucepan while pressing well.

4- Reheat this sauce, then add your chopped truffle, taste the seasoning (salt and freshly ground pepper)

5- Then just before serving without boiling "mount" your sauce by making back and forth movements with the butter and foie gras mixture
Just Sublime !!!

Porto Ris de veau Sauce Rognons