Cream truffle sauce - great chefs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 2 | tablespoons | Mushrooms, button, chopped |
| 2 | tablespoons | Puree, shallot ** |
| 1 | teaspoon | Peppercorns, crushed |
| 2 | eaches | Bay leaves |
| 1 | cup | Wine, white |
| 2 | cups | Stock, chicken |
| 1 | cup | Cream, heavy |
| ½ | cup | Wine, Madeira |
| 4 | tablespoons | Truffles, finely chopped |
| Salt (to taste) | ||
| Pepper (to taste) | ||
Directions
** See recipe for Shallot Puree.
For the Sauce: ==============
Melt the butter in a saute pan. Add the mushrooms, shallot puree, peppercorns, and bay leaves. Reduce the mixture over high heat for about 2 minutes.
Add chicken stock and continue cooking over medium heat for 2 to 3 minutes.
Add cream, bring the mixture to a boil, then reduce by one-third and make it a smooth consistency. Adjust the seasoning.
In another saute pan, add Madeira wine to 3 tablespoons of truffles. Reduce over high heat for 2 to 3 minutes.
Strain the cream sauce into the truffles and wine, then reduce it to a smooth consistency.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA