Truffle Sauce

By shauna

Ingredients

• 1/2 Lemon, Cut into 6 Wedges
• 1 C. Dry White Wine
• 1/3 C. Rice Wine Vinegar
• 1 Garlic Clove, minced
• 2 Shallots, minced
• 1 Sprig Thyme
• 3 Cracked Peppercorns
• 1/4 C. Heavy Cream
• 1/3 lb. Cold, Unsalted Butter, diced
• 1/4 C. Truffle Oil
• Salt to Taste

Preparation

Step 1

Combine lemon, wine, vinegar, garlic, shallots, thyme & peppercorns in a saucepan & reduce over low heat till 1/4 C. remains. Turn off heat & whisk in cream. Add butter one piece at a time & whisk till incorporated. Add truffle oil & salt to taste.