Rich Sauce
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 batch Diplomatic Sauce (Sauce Diplomate)
- 1 decilitre truffle essence (essence de truffes)
- 80 grams black truffles, diced
Instructions
- Prepare a Sauce Diplomate (Diplomatic Sauce) according to the standard method and proportions. Complete it by whisking in the truffle essence and folding in the diced black truffles.
- This sauce is intended for large poached fish courses.