Sauce Perigueux

Ingredients

This OCR card preserves the source reconstruction as supplied. Use the linked dependency names where shown.

Method

Source image: IMG_5370.JPG Status: base recipe draft, uploaded as-is with Steve authorization

Yield: about 1 cup

Ingredients

• 1 tablespoon butter
• 1 small shallot, minced
• 1 tablespoon fresh or canned chopped black truffle
• 1/2 small clove garlic, minced
• 2 tablespoons Madeira
• 2 tablespoons truffle juice, optional
• 1 cup Chicken Jus, referenced from page 369
• 2 tablespoons Chicken Stock, referenced from page 368

Method

1. Melt butter in a small saucepan.
2. Add shallot, black truffle, and garlic and cook until the shallot is translucent.
3. Add Madeira and truffle juice and reduce by half.
4. Add chicken jus and chicken stock.
5. Bring to a simmer and skim any foam.
6. Hold warm or chill until needed.

Cheesy Upload Notes

• Uploaded as a tappable subrecipe card for SuS Premium Recipes.
• Original source file also contains Court Bouillon, Chicken Jus, and Sauce Perigueux.
• Keep linked from recipes and base recipes that reference this component.

Confidence Notes

• Reconstructed from source image IMG_5370.JPG. Verify against clearer source if available.