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Truffle sauce

An inspirational recipe for truffle sauce using Debic Culinaire Original - for 1 litre

Dairy Other European

Truffle sauce - photo1 | Debic

Ingredients

Truffle sauce

100 ml Debic Culinaire Original

1000 ml brown chicken fond

20 g Debic Traditional butter

100 g button mushrooms

30 g shallots

200 ml truffle jus

50 g truffle scraps

2 g activated charcoal

1 lemon

2 g salt

1 g black pepper

White veal sauce

300 ml Debic Culinaire Original

800 ml white veal fond

20 g Debic Traditional butter

100 g button mushrooms

100 g celeriac

40 g leeks

20 g parsley

10 g chervil

100 ml white port

10 ml reduced wine

2 g salt

1 g black pepper

Debic products used

Traditional Butter 10KG

Preparation

Truffle sauce

For the truffle sauce, heat the butter, add the sliced button mushrooms and finely sliced shallots and soften in the butter.

Add the chicken fond and reduce by two thirds.

Add the charcoal and truffle jus and bring to the boil.

Add the Debic Culinaire Original. Reduce by one third of the volume. Pass through a sieve.

Add the truffle scraps and leave to infuse for 20 minutes.

Blend with an immersion blender.

Pass through a fine sieve, season the sauce with salt and balance the acidity with some lemon juice.

White veal sauce

For the white veal fond, heat the butter, add the brunoise of celeriac and soften.

Add the finely sliced mushrooms and leeks until all vegetables are softened.

Add the port and flame off the alcohol.

Add the veal fond and reduce by half.

Add the Debic Culinaire Original. Reduce by one third of the volume.

Add the herbs and leave to infuse for ten minutes.

Pass through a sieve, season the sauce with salt and balance the acidity with some reduced wine.

Finishing touch

Serving suggestions

Serve the sauce with veal, or like in this dish, with some sweetbread.

Pour the truffle sauce into the centre of the plate and drizzle the white veal sauce on top of the truffle sauce.

Recipe tags Dairy Other European Main courses Sauces Mushroom

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