Truffle Sauce
- Shallot
- Butter
- Flour
- Truffles, chopped coarsely
- Stock
- Pepper
- Salt
- Nutmeg
Rub the saucepan with a shallot. Melt a piece of butter in it. Add a very small quantity of flour and the trimmings of the truffles chopped coarsely. Moisten with some stock free from fat and season with pepper, salt and a very small piece of nutmeg. Let the sauce simmer for about 10 minutes and it is ready to serve.
Submitted by Aug 21, 2009
15 min
30 min
45 min