TRUFFLE SAUCE
Provided by Food Network
Categories condiment
Time 1h
Yield about 2 cups sauce
Number Of Ingredients 10
Steps:
- In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for 1 minute. Cut the butter into 1-inch pieces. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chives.
TRUFFLE CREAM SAUCE
Steps:
- Whisk the eggs yolks with 1 teaspoon water in a mixing bowl. Slowly whisk the canola oil into the eggs until an emulsion forms. Slowly add 1/2 cup lukewarm water and the lemon juice when the emulsion becomes too thick.
- Make sure the sauce is creamy and fully emulsified before adding the truffle oil. Whisk in the truffle oil and add the salt and pepper. Add more water until the sauce turns off-white in color and has the consistency of ketchup. Taste for seasoning and acid, and add salt and lemon juice accordingly.
- Serve on top of fresh, hot French fries tossed with a little salt and pepper, and sprinkle with grated Parmesan.
TRUFFLE SAUCE
Make and share this Truffle Sauce recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy saucepan melt 3 tablespoons of the butter over medium heat.
- When bubbly add shallots and sauté 3 minutes.
- Add brown sauce, red wine and truffle.
- Bring to a slow simmer and cook, occasionally swirling pan, until sauce reduces in half.
- Remove from heat, swirl in remaining tablespoon butter and season to taste with salt and pepper.
- Serve immediately with squab, lamb, beef or veal.
Nutrition Facts : Calories 117.9, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 2.8, Carbohydrate 1.2, Sugar 0.1, Protein 0.3
CHOCOLATE TRUFFLE SAUCE
THE BEST CHOCOLATE SAUCE ON EARTH!!! This is the only recipe I use (from Elinor Klivan's Bake and Freeze Chocolate Desserts), and it is just marvelous. The thick, fudgy, and gooey nature of this sauce will make your mouth water! *Prep time is cooking time.*
Provided by JamesDeansGirl
Categories Sauces
Time 30m
Yield 1 cup, about, 8 serving(s)
Number Of Ingredients 4
Steps:
- Put the butter and heavy cream in a medium saucepan and heat over medium-low heat until the cream is hot and the butter is melted (the cream will form tiny bubbles).
- Do not let the mixture boil.
- Remove pan from heat; add the chocolate and let it soften in the hot cream for about 30 seconds.
- Add the vanilla and whisk until the sauce is smooth and all the chocolate is melted.
BLACK TRUFFLE SAUCE
Provided by Michael Mina
Categories Sauce Milk/Cream White Wine Fall Boil Gourmet
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Wash chopped leek in a bowl of cold water, then lift out and drain (do not pat dry). Steam leek, shallot, and garlic (in any water clinging to leeks) in a 4-quart heavy saucepan, covered, over low heat, stirring occasionally, until softened, about 6 minutes. Add wine, thyme, and truffles and boil, uncovered, until most of liquid is evaporated, about 12 minutes.
- Add stock and boil until reduced to about 2 cups, about 25 minutes. Stir in cream and simmer, stirring occasionally, until reduced to about 2 3/4 cups, about 40 minutes. Pour mixture through a fine sieve into another saucepan, pressing on and discarding solids. Whisk in truffle oil and season with salt and pepper.
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