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Truffle sauce

for 1 litre

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.

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

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.
Used products