Sauce La Vallière
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sauce Chasseur
- 60 grammes truffle
- 1 large pinch chopped tarragon
Instructions
- Prepare Sauce Chasseur following the Escoffier procedure.
- In place of the final addition of chopped parsley, finish the sauce with 60 grammes of truffle julienne and 1 large pinch of chopped tarragon.