Perigourdine sauce
Main dish · Total time : 20 min · Prep : 10 min · Cook : 10 min · 4 servings
Allergens : Milk
Ingredients
For 4 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.