Madeira Truffle Sauce

By Wewah

Jacques Pepin

Ingredients

• 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

Details

Servings 1
Adapted from cooking.nytimes.com

Preparation

Step 1

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.

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.

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.