Truffle Sauce

Ingredients

• 1 walnut-sized piece onion
• 1/2 clove garlic
• parsley
• 20 g butter
• 2 fingers Marsala or white wine
• 1 heaping tsp flour
• 1 pinch each salt, pepper, spices
• broth
• truffles

Instructions

1. Cook a fine battutino of onion, garlic, and parsley in 20 g butter until colored.
2. Add two fingers of Marsala or white wine with a heaping teaspoon of flour dissolved in it; season with salt, pepper, and spices, stirring constantly.
3. When thickened, add a little broth and thin slices of truffle; heat a moment and use to garnish cutlets, steaks, or roasts.