Brown Chaud-froid Sauce

Ingredients

• 750 ml demi-glace (rich brown sauce)
• 100 ml truffle essence
• 600–700 ml aspic jelly
• 50 ml Madeira or Port wine

Instructions

1. Add the truffle essence to the demi-glace and reduce over high heat, stirring constantly without stopping. Gradually add the aspic jelly in small portions while maintaining the reduction. The total reduction should be a good third of the original volume.
2. Verify the seasoning and check that the sauce has the necessary consistency for its intended use.
3. Finish with Madeira or Port wine. Pass through a mousseline (fine sieve), then fan the sauce carefully with a wooden spoon until it cools to the proper temperature for coating the elements of the chaud-froid dish it is destined for.