Equipment
Ingredients
Aromatics and Reduction
- 15 g unsalted butter
- 30 g shallot, finely minced
- 120 ml madeira wine
- 1 fresh thyme, whole sprig
The Base
- 400 ml veal demi-glace
The Finish
- 15 g black truffle, finely minced (brunoise)
- 30 g unsalted butter, cold, cut into small cubes
- 2 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Finely mince the shallot and black truffle into a uniform brunoise. A finer cut ensures the truffle flavor distributes evenly throughout the sauce.
In a heavy-bottomed saucepan over medium-low heat, melt 15g of unsalted butter. Add the minced shallots and sweat them gently until translucent and tender, without taking on any color. This should take about 3 to 4 minutes.
Pour in the Madeira wine and add the thyme sprig. Increase the heat slightly to medium and reduce the liquid by two-thirds, until it becomes syrupy and highly concentrated.
Pour the veal demi-glace into the saucepan. Bring the mixture to a gentle simmer. Continue to reduce the sauce until it reaches a nappe consistency, meaning it coats the back of a spoon cleanly. This will take roughly 20 to 25 minutes depending on your pan.
Remove the saucepan from the heat. Carefully strain the sauce through a fine mesh sieve into a clean saucepan, pressing gently on the shallots and thyme to extract all the liquid. Discard the solids.
Place the strained sauce back over low heat, maintaining a temperature of approximately 85 Celsius / 185 Fahrenheit. Stir in the finely minced black truffles. Allow them to steep in the hot sauce for 2 minutes to release their volatile aromas.
Remove the saucepan entirely from the heat. Vigorously whisk in the cold, cubed butter one piece at a time until completely emulsified. This technique, called monter au beurre, gives the sauce a glossy finish. Season to taste with kosher salt and black pepper.
Chef's Notes
- Truffle aromas are highly volatile. Never boil the sauce once the truffles have been added, or you will cook off their delicate, expensive fragrance.
- The quality of your demi-glace dictates the success of this sauce. Use a gelatin-rich, homemade veal or beef stock for a glossy, professional, lip-smacking finish.
- Monter au beurre (mounting with cold butter) at the very end is crucial. It softens the aggressive notes of the wine reduction and gives the sauce its signature mirror-like shine.
- If using preserved truffles from a jar, include a teaspoon of the packing liquid during the Madeira reduction phase to build an even deeper baseline flavor.
Storage
Refrigerator: 5 days — Store in an airtight container with a piece of plastic wrap pressed directly against the surface of the sauce to prevent a skin from forming.
Freezer: 3 months — Freeze in an ice cube tray for easy individual portions, then transfer to a freezer-safe bag.
Reheating: Warm gently over low heat in a small saucepan. Do not boil vigorously, or the truffle aroma will dissipate and the emulsion may break.
