Black Truffle Sauce

Name: Black Truffle Sauce
Yield: Makes about 2 cups
Ingredients: 1 leek (white and pale green parts only), finely chopped; 1 3/4 cups finely chopped shallot (10 ounces); 3 garlic cloves, finely chopped; 2 cups dry white wine; 2 large fresh thyme sprigs; 1 1/4 ounces preserved black truffles (preferably winter truffles), finely chopped; 4 cups chicken stock or low-sodium chicken broth; 4 cups heavy cream; 1/4 teaspoon black or white truffle oil, or to taste

By Michael Mina

August 20, 2004

This recipe is an accompaniment for Crown of Shrimp with Truffle Sauce .

Recipe information

Yield
Makes about 2 cups

Ingredients

leek (white and pale green parts only), finely chopped

3/4 cups finely chopped shallot (10 ounces)

garlic cloves, finely chopped

cups dry white wine

large fresh thyme sprigs

1/4 ounces preserved black truffles (preferably winter truffles), finely chopped

cups chicken stock or low-sodium chicken broth

cups heavy cream

/4 teaspoon black or white truffle oil, or to taste

Need to make a substitution?

Preparation

Step 1
Wash chopped leek in a bowl of cold water, then lift out and drain (do not pat dry). Steam leek, shallot, and garlic (in any water clinging to leeks) in a 4-quart heavy saucepan, covered, over low heat, stirring occasionally, until softened, about 6 minutes. Add wine, thyme, and truffles and boil, uncovered, until most of liquid is evaporated, about 12 minutes.
Step 2
Add stock and boil until reduced to about 2 cups, about 25 minutes. Stir in cream and simmer, stirring occasionally, until reduced to about 2 3/4 cups, about 40 minutes. Pour mixture through a fine sieve into another saucepan, pressing on and discarding solids. Whisk in truffle oil and season with salt and pepper.

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes