Madeira Truffle Sauce


  • 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
    • 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

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About two cups


  1. 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.
  2. 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.
  3. 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.

10 minutes

You Might Also Like