Sauce Périgeux is a traditional French recipe for a classic brown sauce made from a demi-glace base flavoured with a Perigord truffle. The full recipe is presented here and I hope you enjoy this classic French version of: Sauce Périgeux.
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This is a classic Perigord sauce that's flavoured with the truffles of that region and is typically used as an accompaniments to steaks, tournedos, cutlets and escalopes.
Ingredients:
300ml sauce madère
1 large truffle (and any oil or juice with it)
Method:
Prepare the sauce madère according to the recipe. Chop the truffle as finely as you can then add to the prepared sauce madère along with the truffle oil or juice. Allow to stand, covered, for a few minutes for the truffle flavour to infuse the sauce then serve immediately.
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