Truffled Madeira Sauce

By CheeseDiva

Ingredients

• Second:
• 4 tablespoons unsalted butter
• 4 shallots, finely minced
• Leaves from 2 sprigs of thyme
• 1 ounce black truffle, thinly sliced (Note: Truffle butter can be used instead of truffle. Substitute the unsalted butter with an equal amount of truffle butter.)
• 6 tablespoons Sercial or Verdelho Madeira
• 3 cups chicken broth
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon chopped shallots
• 1/2 cup dry Madeira or Sherry
• 1 cup demiglace (see note)
• 1/2 teaspoon potato starch, dissolved in 1 tablespoon water
• Salt and freshly ground black pepper to taste
• 1 large black truffle, shaved with a vegetable peeler or truffle slicer, or 1/4 cup truffle peelings, finely chopped
• 1 tablespoon Cognac

Preparation

Step 1

In a small saucepan, melt 2 teaspoons of the butter over medium heat. Add the shallots, thyme and truffle, and cook, stirring, until the shallots are soft, 3 to 4 minutes.

Add the Madeira, and stir to deglaze the pan. Over high heat, reduce the liquid until it becomes syrupy. Add the broth, and reduce by half, about 15 minutes.

Return to medium heat and whisk in the remaining butter, a few teaspoons at a time, making sure it is incorporated before adding more. Season with salt and pepper to taste. Pour into a sauce-boat, and serve immediately with the roast pork leg.

Melt the butter in a saucepan and add the shallots. Cook gently over low heat for about 2 minutes, until the shallots are soft but not brown.
2.
Add the Madeira, bring the mixture to a boil and reduce it by half to concentrate the flavor. Mix in the demiglace, return the mixture to a boil and add the dissolved potato starch and salt and pepper to taste.
3.
Just before serving, add the chopped truffles and Cognac. Bring the mixture to a boil, cover tightly to prevent the aroma from evaporating and serve as soon as possible with the truffled potatoes Sarladaise (see recipe) or with meat.
YIELD About two cups
NOTEDemiglace is a reduced brown stock most often made from veal or chicken bones or a mixture of both. The stock, usually unsalted, is boiled down until it is slightly syrupy.