Sauce Périgueux (Truffle Sauce)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 3 quarters of a litre sauce Demi-glace
- 1 and a half décilitres truffle essence
- 100 grammes chopped truffles
Instructions
- Take three quarters of a litre of full-bodied, slightly tight sauce Demi-glace.
- Add the truffle essence and the chopped truffles.