Perigourdine sauce
- Total time
- 20 min
- servings
- 4 servings
- Dish type
- Main dish
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Contains milkPork-freeGluten-free
Prep
10 min
Cook
10 min
Total time
20 min
Ingredients
Ingredients
servings
- 60 cl 60 cl Veal juice
- 60 g 60 g Black truffle
- 30 g 30 g Butter
- 20 cl 20 cl Porto
- 1 1 Thyme Branch
- 1 1 Laurel leaf
- Salt
- Pepper
Method
- 1
Very finely chop the truffles.
- 2
Bring the Porto down to a syrupy consistency. Add veal juice, thyme and bay and reduce.
- 3
Add the truffles. Simmer for 5 minutes.
- 4
Add the cold butter in pieces, salt and pepper. Mix and serve.
Nutrition
- calories
- 95 kcal
- fatContent
- 4 g
- fiberContent
- 0 g
- sugarContent
- 4 g
- sodiumContent
- 420 mg
- proteinContent
- 3 g
- cholesterolContent
- 10 mg
- carbohydrateContent
- 6 g
- saturatedFatContent
- 2 g
- unsaturatedFatContent
- 2 g
Indicative values from the source, for the original recipe.
Source : recette-plus
Reviews
Reviews
★★★★★
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