Truffle Sauce
Ingredients:
Basic Ingredients:
• 1/2 pound butter, at room temperature
• 1 cup white wine
• 1/2 cup heavy cream
• 1 small black truffle
• Chives, for garnish
For seasoning:
• 1 tablespoon minced shallots
• 1 teaspoon chopped garlic
• Salt
• Freshly ground white pepper
Oils for cooking:
• 1/4 cup white truffle oil
Directions for cooking:
1. In a mixing bowl mix together the butter and truffle oil together.
2. Place the butter on a plastic sheet, form a log and wrap tightly.
3. Refrigerate until firm.
4. In a saucepan, combine the white wine, shallots and garlic.
5. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes.
6. Stir in the cream and cook for 1 minute.
7. Cut the butter into 1-inch pieces.
8. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time.
9. Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chives.
Note:
The above mixture is sufficient to prepare about 2 cups sauce.