Périgueux Sauce
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 750 ml demi-glace (reduced brown sauce)
- 150 ml truffle essence
- 100 g truffles, chopped
Instructions
- Add the truffle essence and chopped truffles to 750 ml of concentrated and slightly thickened demi-glace. Blend together.
- This sauce is suited to small entrées, timbales, and hot pâtés.