- 2 tablespoons unsalted butter
- 1 tablespoon chopped shallots
- ½ cup dry Madeira or Sherry
- 1 cup demiglace (see note)
- ½ teaspoon potato starch, dissolved in 1 tablespoon water
- Salt and freshly ground black pepper to taste
- 1 large black truffle, shaved with a vegetable peeler or truffle slicer, or 1/4 cup truffle peelings, finely chopped
- 1 tablespoon Cognac
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (16 servings)
23 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 3 milligrams cholesterol; 108 milligrams sodium
About two cups
- Melt the butter in a saucepan and add the shallots. Cook gently over low heat for about 2 minutes, until the shallots are soft but not brown.
- Add the Madeira, bring the mixture to a boil and reduce it by half to concentrate the flavor. Mix in the demiglace, return the mixture to a boil and add the dissolved potato starch and salt and pepper to taste.
- Just before serving, add the chopped truffles and Cognac. Bring the mixture to a boil, cover tightly to prevent the aroma from evaporating and serve as soon as possible with the truffled potatoes Sarladaise (see recipe) or with meat.
- Demiglace is a reduced brown stock most often made from veal or chicken bones or a mixture of both. The stock, usually unsalted, is boiled down until it is slightly syrupy.