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Truffle Port Sauce
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Ingredients (for 4 servings)
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1
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shallots
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1
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30
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ml
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butter
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2
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Tbsp.
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375
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ml
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red port wine
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13
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oz
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500
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ml
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veal stock
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17
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oz
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salt to taste
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pepper to taste
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12.5
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g
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½
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oz
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Preparation
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1.
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Finely chop the shallots and heat in saucepan with butter.
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2.
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Add the port wine and reduce over the heat until almost dry, but not caramelized.
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3.
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Add the veal stock and cook at a slow boil for 15 minutes. Skim the surface frequently.
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4.
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Add salt and pepper to taste.
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5.
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Finely chop the truffles and place them in a serving dish. Pour the sauce over the truffles. The truffles will then cook in that bouillon.
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