Recipe: Périgueux Sauce

Name: Sauce Périgueux
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 portions
Ingredients: La sauce Périgueux pour 4 personnes :20 g de duxelless de truffes (hachis très fin de champignons cuits au beurre).10 g de pelures de truffes1 dl de porto rouge2 dl de fond de veau préparé15 g de beurre en petits déspoivre du moulin

By chef patrick ★ ★ ★ ★ ★ 5/5 (7 reviews) Sauces

Prep 15 min

Cook 15 min

Total 30 min

Servings 4 serv.

Périgueux Sauce is a highly appreciated gastronomic blend in France. It is composed mainly of black truffle pieces, Périgord wine and veal stock, all simmered slowly with shallots and mushrooms. This sauce is often used to accompany meat dishes such as beef fillet or duck, but it can also be used to enhance the flavors of different vegetables and rice. It is also a basic ingredient of French cuisine

Ingredients for 4 servings

Périgueux sauce for 4 people:

20 g of truffle duxelles (very finely chopped mushrooms cooked in butter).
10 g of truffle peelings
1 dl of red port
2 dl of prepared veal stock
15 g of butter in small cubes
freshly ground pepper

Step-by-step directions

1- Sweat 10 g of truffle peelings in butter, give a good turn of freshly ground pepper.

2- Then add 1 dl of port, let it reduce somewhat, then pour in your 2 dl of veal stock, bring to a boil then blend for 10 seconds.

3- Finally, to finish, mount with butter (add small pieces of cold butter that you stir in so that the Périgueux sauce is bound and glossy).

4- It is then the moment to add 20 g of duxelles of truffles to your Périgueux sauce.
use "Tuber Mélanosporum" the best
this sauce is a marvel to accompany Rossini tournedos or other beef fillet à la Souvarof

Porto Tournedos Fond de veau Truffes Cuisine du Sud-Ouest