Villeroy Soubisée Sauce

Ingredients

• 1 part Allemande sauce (velouté-based mother sauce)
• 1/3 part Soubise purée (onion béchamel)
• 80–100 grams per liter truffles, finely chopped

Instructions

1. Add one-third Soubise purée (onion béchamel) to Allemande sauce (velouté-based mother sauce). Reduce the combined sauce to the correct consistency by simmering, exactly as described in the preceding method.
2. According to the nature of the dish it will accompany and the type of preparation, the sauce may optionally be enriched with 80 to 100 grams of finely chopped truffles per liter.